Breakfast flip

Name: breakfast flip
Total time: 15 min
Yield: 4
Ingredients: 250 gram grated coconut; 300 gram pineapple; 1 mango; 250 gram strawberry; 4 pure Easter eggs; 500 ml full yogurt; 6 tablespoon cruesli

Ingredients

Directions

Additional requirements: 4 large tall glasses (capacity 300 ml).
Peel the mango and cut into pieces.
Roast the coconut in a dry frying pan until golden brown.
Then let it cool down on a plate.
Let the pineapple and possibly the mango drain well in a colander.
Cut large pieces of the pineapple a little smaller if necessary.
Wash the strawberries and halve them.
Halve the Easter eggs in length.
Divide three quarters of the strawberries into the glasses and add a layer of yogurt.
Sprinkle half of the cruesli over it.
Put the pineapple pieces on top and add a layer of yogurt.
Sprinkle three quarters of the coconut over it.
This is followed by a layer of mango with a layer of yoghurt and cruesli.
Garnish the breakfast chip with the remaining strawberries and the Easter eggs.
Tip: Instead of fresh pineapple, you can also use a can of pineapple juice.