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Sara Blackwood
Breakfast flip
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Ingredients
Directions
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Additional requirements: 4 large tall glasses (capacity 300 ml).
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Peel the mango and cut into pieces.
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Roast the coconut in a dry frying pan until golden brown.
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Then let it cool down on a plate.
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Let the pineapple and possibly the mango drain well in a colander.
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Cut large pieces of the pineapple a little smaller if necessary.
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Wash the strawberries and halve them.
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Halve the Easter eggs in length.
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Divide three quarters of the strawberries into the glasses and add a layer of yogurt.
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Sprinkle half of the cruesli over it.
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Put the pineapple pieces on top and add a layer of yogurt.
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Sprinkle three quarters of the coconut over it.
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This is followed by a layer of mango with a layer of yoghurt and cruesli.
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Garnish the breakfast chip with the remaining strawberries and the Easter eggs.
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Tip: Instead of fresh pineapple, you can also use a can of pineapple juice.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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