Tropical Breakfast Cups  

serves 4
15 mins

A light and healthy breakfast wonders!  These breakfast cereal cups are filled with creamy yoghurt and fresh tropical fruits. They will become your regular breakfast choice. 


  • ½ fresh pineapple, peeled, cored and cubed. Reserve a few slices for garnish
  • 1 mango, stone and skin removed and cubed
  • 4 passionfruit, pulp scooped out
  • 2 lime, halved
  • A handful of fresh mint, shredded
  • 2 cups muesli/granola
  • 2 cups Fernleaf Natural yoghurt
  • 4 tsp honey
  • ½ cup coconut shavings


  1. Toast the coconut shavings in a dry non stick fry pan over medium high heat until crisp and golden. Set aside.
  2. In a mixing bowl fold together the mango, pineapple, passion fruit pulp, lime juice and mint. Set aside.
  3. In pretty little glasses, build your breakfast cups!  Layer the fruit, cereal, yoghurt and honey. Repeat to create 2-3 layers depending on your glass size.
  4. Top with coconut shavings, pineapple and a drizzle of honey.