Creamy Coconut Tropical Quinoa

This Coconut & Quinoa Breakfast Bowl is made with Tri-Color Quinoa cooked with coconut milk and mixed with brown sugar, lime juice, vanilla and cinnamon.

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Servings SERVES 4
Ready in TOTAL TIME 15 mins


  • 1 bag Success® Tri-Color Quinoa
  • 2 cups coconut milk
  • ½ cup shredded coconut, toasted
  • 2 Tbsps brown sugar
  • tsps lime juice
  • 1 tsp vanilla extract
  • ¼ tsp ground cinnamon
  • 1 banana, sliced
  • 1 ripe mango, peeled and diced
  • 1 cup diced pineapple
  • 1 zest of 1 lime


  • Sure to please, this satisfying Creamy Coconut Tropical Quinoa bowl is enriched with coconut milk for a velvety texture. Made with fresh fruit, brown sugar, spices and tasty quinoa, it’s not your average breakfast bowl.

    Step 1

  • Prepare quinoa according to package directions, substituting coconut milk for water.

    Step 2

  • When quinoa is done, remove bag from coconut milk and empty into pan with remaining coconut milk.

    Step 3

  • Stir in ¼ cup coconut, brown sugar, lime juice, vanilla and cinnamon; bring to simmer, stirring often. Remove from heat.

    Step 4

  • Divide quinoa mixture among 4 bowls. Top with banana, mango, and pineapple. Sprinkle with remaining coconut and lime zest.

Sunshine in a Bowl

Mornings never looked so sunny – or tropical either. With this Creamy Coconut Tropical Quinoa breakfast, there’s absolutely no reason to wake up on the wrong side of the bed.

With a trifecta of fruit including mango, sliced bananas, and pineapple, this recipe doesn’t skimp on fresh flavors. With coconut milk, toasted shredded coconut, a bit of lime juice, and you’ve got yourself a truly topical delight.

A touch of brown sugar, vanilla, and cinnamon makes this breakfast bowl even sweeter, while our Success® Tri-Color Quinoa adds a nutty taste and kick of whole grains.

Cooked in creamy coconut milk, this quinoa goes from your average nutty grain to a creamy, porridge-like texture, with tons of coconut rice flavor.

Make it for breakfast for next lazy Sunday morning and enjoy a Thai twist on a classic quinoa breakfast bowl.

Recipe Tips

Garnish with toasted cashews, almonds, or macadamia nuts if desired.