No-Cook Sri Lankan Coconut, Mango and Cashew Breakfast Bowl with Lime

The night before, stir the rolled oats into the coconut yogurt with the cardamom and half the treacle, then cover and chill so the oats soften completely.

Serves 4

Ingredients

• 2 cups thick coconut yogurt or plain yogurt
• 2 ripe mangoes, peeled and diced
• 1 cup rolled oats
• 1/2 cup unsweetened shredded coconut
• 1/2 cup roasted cashews, roughly chopped
• 3 tablespoons kithul treacle or honey
• 1 tablespoon fresh lime juice
• 1 teaspoon lime zest
• 1/4 teaspoon ground cardamom
• 1 ripe banana, sliced
• Fresh mint leaves, for garnish

Instructions

1. The night before, stir the rolled oats into the coconut yogurt with the cardamom and half the treacle, then cover and chill so the oats soften completely.
2. Toast the shredded coconut in a dry pan over low heat for two minutes until fragrant and pale gold, then let it cool.
3. Toss the diced mango with the lime juice and lime zest so it stays bright and fresh.
4. Stir the chilled oat and yogurt base until it is thick, creamy and spoonable, loosening it with a splash of coconut milk if needed.
5. Divide the base among four bowls and smooth the surface.
6. Spoon the lime-dressed mango over each bowl alongside the sliced banana.
7. Scatter the toasted coconut and chopped cashews across the top for crunch.
8. Drizzle over the remaining treacle, finish with mint leaves, and serve cold straight from the refrigerator.
9. Sri Lanka builds its mornings around coconut, tropical fruit and kithul treacle, the smoky palm syrup drawn from fishtail palms and poured over everything from curd to hoppers. This no-cook bowl borrows that pairing of cool dairy, ripe mango and toasted cashew, and turns it into a make-ahead breakfast that needs nothing more than a spoon on a hot July morning.

Nutrition (estimated, per serving)

• Calories: 420 kcal
• Protein: 11g
• Fat: 21g
• Carbohydrates: 52g
• Fiber: 7g
• Sugar: 28g
• Sodium: 65mg