Ingredients

Variation #1:
• 2 very ripe papayas
• 3 cups coconut yogurt
• 1 cup raspberries
• 1 cup blueberries
• 3 Tbs chia seeds

Variation #2:
• 2 very ripe papayas
• 3 cups coconut yogurt
• 2 cups blueberries
• ½ cup coconut flakes, unsweetened and lightly toasted
• 3 Tbs chia seeds

Variation #3:
• 2 very ripe papayas
• 3 cups coconut yogurt
• 3 Tbs chia seeds
• 1 cup blueberries
• ½ cup raspberries
• ½ cup blackberries
• ½ cup coconut flakes, unsweetened and lightly toasted
• Mint or basil sprigs, for garnish
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Instructions

(Variation #1):
1. Slice each papaya in half lengthwise. Scoop out the seeds with a large spoon and discard.
2. Divide the coconut yogurt equally between the papaya halves and top with the raspberries, blueberries, and chia seeds. Serve immediately and enjoy!

(Variation #2):
1. Slice each papaya in half lengthwise. Scoop out the seeds with a large spoon and discard.
2. Divide the coconut yogurt equally between the papaya halves and top with the blueberries, toasted coconut flakes, and chia seeds. Serve immediately and enjoy!

(Variation #3):
1. Slice each papaya in half lengthwise. Scoop out the seeds with a large spoon and discard.
2. Combine the yogurt and chia seeds in a small bowl and stir to combine.
3. Divide the coconut yogurt mixture equally between the papaya halves and top with the blueberries, raspberries, blackberries, and toasted coconut flakes.
4. Garnish with a sprig of fresh mint or basil and serve immediately.

https://therecipecookbook.com/stuffed-papaya-breakfast-bowls/

The Recipe Cookbook