These easy-to-make jars full of cream, crunch and fruity delight are a favourite of my low carb breakfast menu. It’s basically just coconut milk with seeds, a bit of fruit – and if you feel like it, a spoonful of nuts or home made nut granola. You can choose any kind of fruit, depending on how many carbs you tolerate for yourself on the day in question. Berries, papaya, dragon fruit or grapefruit are for lower carb – pineapple or pears for a bit more. I don’t even dare to suggest mango. But if you like to indulge for a change, mangoes do go indeed go very well with coconut milk. Keep it in mind for special mornings!
In many places in South East Asia, coconut milk and fruit are a common combination for desserts. In Thailand or Malaysia, these are commonly served hot and sweet and deliciously soupy, the fruit cooked for a while in the milk. Absolutely delicious and soothing, especially after the typical fiery hot main meals of Thailand.
In these these breakfast jars, the coconut milk is a bit more solid, because we add the seeds to the milk the night before. These seeds soak up the liquid, and the coconut milk solidifies in the fridge. Seeds and cooling together create the addictive texture reminding me of whipped cream. And imagine cream for breakfast! Meanwhile, you can either use linseeds or chia seeds. Both of them are equally healthy, as they are full of Omega 3 essential fatty acids and dietary fibre. And both soak up liquid.
Prep at night, enjoy in the morning
In the morning, pull out the prepared jars from the fridge and add low carb sweetener, fruits or nuts. Don’t add these the night before, as the mix would get mushy. And we don`t want that to happen.
You can see, this delicious coconut milk with seeds and fruit is so simple that we can’t really call it a recipe. Perfect for quick weekday brekkie or to take along to the office or anywhere you venture out to in the morning. Enjoy!Print
Easy to prepare the night before: Creamy coconut milk jars filled with healthy seeds, nuts and some fruit. Great quick low carb breakfast for a weekday morning or on-the-go!
For 1 portion
150ml coconut milk
3 tbsp linseeds or chia seeds
1 handful of chopped-up fruit of the day – ideally berries, other fruits for extra delight
1 tbsp chopped pecans, walnuts or cashew nuts (optional)
1 tsp erythritol for a little sweetness (optional)
The evening before your breakfast, pour 150ml of coconut milk into a glass jar and add the seeds. Mix well before closing the jars with a lid and putting them into the fridge overnight. The seeds will soak up some of the liquid, creating the creaminess that we want. In the morning, open the jars, stir again and mix in the erythritol if using.
For the tasty berry mix, mash raspberries with a fork so they become saucy. If you use frozen raspberries, they will be saucy automatically by themselves. Cut blueberries in half and put them into the jars; pour the raspberry sauce on top.
For the pineapple cream jar, the amount pretends on how much fruit – and carbs – you’d like to enjoy. Dice the pineapple and just put the cubes on top of the coconut milk. Mix in if you like and sprinkle with nuts.
The two pictured cream jars are just suggestions. Strawberries, papaya, dragonfruit, grapefruit, pomelo or – higher carb – pears, peaches, cherries, bananas or mangoes are good as well.
Nutritional information is for the base mix of coconut milk plus linseeds only.
- Category: breakfast
- Method: mix
- Cuisine: International
- Serving Size: 1 jar
- Calories: 282
- Fat: 43.6g
- Carbohydrates: 4.6g net carbs
- Protein: 8.5g