A tropical fruit base crowned with savory chili-lime granola—it’s sunshine with a kick.
Ingredients
For the Tropical Fruit Base:
1 ripe mango, diced 
½ ripe pineapple, diced 
2 passionfruits (scooped pulp)
150 g coconut yogurt (unsweetened or lightly sweetened) 
Optional: juice of ½ lime
For the Savory Chili-Lime Granola:
100 g rolled oats
50 g pumpkin seeds
40 g cashews, roughly chopped
2 tbsp shredded coconut
2 tbsp coconut oil (melted)
Zest of 1 lime 
½ tsp smoked paprika
¼ tsp chili flakes (or more to taste)
¼ tsp sea salt
Optional: 1 tsp maple syrup (for balance)
Instructions
Before building the bowl:
Think juicy fruit, creamy yogurt, and a toasty-spicy granola that cracks with every bite—unexpected, unforgettable.
Make the Granola
Preheat oven to 160°C (320°F). In a bowl, mix oats, pumpkin seeds, cashews, shredded coconut, smoked paprika, chili flakes, lime zest, and salt. Stir in coconut oil and optional maple syrup. Spread on a lined tray and bake for 20–25 minutes, stirring halfway, until golden and crisp. Cool completely—it crisps as it cools.
Prepare the Fruit Base
Dice the mango and pineapple. Mix together in a bowl with the passionfruit pulp. Add lime juice if using. Chill if desired.
Assemble the Bowl
In each serving bowl, spoon in a generous layer of tropical fruit. Add a dollop of coconut yogurt in the center.
Top and Serve
Finish with a generous handful of savory chili-lime granola on top. Garnish with extra lime zest or a mint leaf for flair. Serve immediately.
Recipe Details
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 2–3
Difficulty: Easy
Why You’ll Love It
The chili-lime granola adds an unexpected layer of bold, savory crunch to a familiar sweet bowl.
It’s a sensory rollercoaster: cool, spicy, creamy, crunchy, tropical, and tangy—all in one bite.
Not just breakfast… it’s a tropical flavor ambush 
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