ʻUlu Poi Parfait with Fresh Mango
A delicious, vegan, & gluten-free breadfruit poi parfait with fresh sweet mango. Get your day started right with this protein & fiber packed Hawaiian breakfast!
1 cup ʻUlu poi
¼ cup honey
1 cup Red Quinoa - cooked and toasted
1 cup fresh mango chopped
1/8 cup fresh peppermint leaf
Stir together ʻulu poi and honey. Mix to taste, adding more honey if needed.
Place in the refrigerator to chill.
Cook 1 cup of quinoa for 20 minutes or until all water is absorbed and quinoa is soft and fluffy. Drain and place on a baking sheet.
Bake quinoa in the oven at 400 degrees F until quinoa is toasted and crunchy, 5-10 minutes.
Reserve at room temperature.
Layer ingredients in equal amounts into serving containers. Top sparingly with mint.
Want more ʻulu breakfast recipes? Try Piele 'Ulu with Hawaiian Grown Bean-to-Bar Chocolate Center for a sweet Hawaiian breakfast or ʻUlu Flour Banana Pancakes for a twist on an American classic