The Manila-to-Mérida Chili-Lime Papaya & Coconut Crunch Breakfast Bowl

Instructions

1. 1

   Place a small dry skillet over medium heat. Add 0.5 cup Unsweetened Coconut Chips and 0.25 cup Roasted Pepitas, tossing constantly for about 2 minutes until golden brown and aromatic. Pour into a bowl to stop the cooking.

   2 min

   Tip: Keep your eyes glued to the skillet; coconut chips turn from gorgeous golden brown to burnt in a split second!

2. 2

   In your trusty mason jar, add 3 tbsp Fresh Lime Juice, 1.5 tbsp Honey, 1 tsp Tajín Seasoning, and 0.25 tsp Sea Salt. Screw the cap on tight and shake like you are shaking maracas until the honey dissolves into a glossy, tangy elixir.

   2 min

   Tip: If your honey is stiff, microwave it for 5 seconds so it dissolves instantly in cold lime juice.

3. 3

   At your cutting board departure gate, combine 4 cups Ripe Maradol Papaya, 0.5 cup Fresh Mint Leaves, and 0.25 cup Fresh Cilantro Leaves in a large mixing bowl. Drizzle half of your mason jar dressing over the papaya and gently fold to coat.

   3 min

   Tip: Papaya loves acid and salt—this quick tossing step lightly marinates the fruit while keeping it firm.

4. 4

   Spoon 2 cups Unsweetened Coconut Yogurt evenly into four breakfast bowls. Divide the dressed chili-mint papaya over the yogurt base. Top each bowl with toasted coconut, pepitas, and 0.5 cup Puffed Rice, then drizzle with the remaining mason jar dressing.

   2 min

   Tip: Assemble just before serving so the puffed rice and toasted coconut maintain maximum crunch!