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Piña Colada Bowl

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Piña Colada Bowl

Say goodbye to bland breakfasts. This piña colada bowl is pure sunshine and will start your morning off right.
Course Breakfast, Dessert
Keyword backpacking, car camping, dayhike, egg-free, no nuts, no shellfish, no tree nuts, vegan, vegetarian
Servings 2 people
Calories 470kcal

Equipment

  • freeze drier

Ingredients

  • 2 1 oz. packages Gerber freeze-dried banana yogurt melts
  • 1 oz. freeze-dried pineapple
  • 2 Tbsp unsweetened shredded coconut
  • ½ cup whole milk powder
  • 2 tsp. chia seeds
  • 2 14 g honey packets

Instructions

AT HOME

  • Pulverize yogurt melts in a coffee grinder until they’re a fine powder. If you don’t have a coffee grinder, place them in a zip-top bag and crush with a rolling pin. Set aside.
  • For smooth yogurt with bolder flavor, blend pineapple and coconut in the coffee grinder. 3. For a chunkier, parfait-style dish, leave them whole.
  • Pack the yogurt powder, pineapple-coconut mixture, milk powder, and chia seeds in a zip-top bag. Pack honey separately.

AT CAMP

  • Add 6 oz. cold water to the yogurt mixture. Stir until well-mixed; some lumps may remain.
  • Let the mixture stand for up to 15 minutes, allowing the chia seeds to absorb water and the yogurt to thicken.
  • Stir again. Drizzle honey on top of the yogurt and enjoy.

Nutrition

Serving: 2oz | Calories: 470kcal | Protein: 15g

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