Recipe from:  Gluten & Dairy-Free Camp Without Coolers  —– LINK to BUY ON AMAZON

Indulge in a delightful tropical breakfast by combining dried fruits and cinnamon with rice.

This easy-to-make dish brings the flavors of the islands to your campsite with the sweet, tangy taste of dried mango and pineapple. Coconut milk powder adds a rich creaminess, while shredded coconut and macadamia nuts provide a satisfying crunch. The addition of banana chips gives a fun tropical twist, making it a perfect way to start your day with an exotic, gluten-free breakfast that’s as energizing as it is delicious.

4 servings

3 ½ cups water

¼ cup dried mango, diced —– LINK to BUY ON AMAZON

¼ cup dried pineapple, diced —– LINK to BUY ON AMAZON

1 teaspoon cinnamon

2 cups instant rice (Minute White Rice brand) —– LINK to BUY ON AMAZON

1 tablespoon sugar

⅔ cup coconut milk powder —– (on Amazon buy the 1.76 oz, 6-pack) —– LINK to BUY ON AMAZON   

1 cup shredded coconut

⅔ cup macadamia nuts —– LINK to BUY ON AMAZON

⅓ cup banana chips —– LINK to BUY ON AMAZON

Optional Toppings

Have on hand additional reconstituted coconut milk, macadamia nuts, mango, pineapple, shredded coconut, sugar and possible a dash of cinnamon.

Directions:

In a large pot, combine the water, dried mango, dried pineapple, and cinnamon. Stir well and bring the mixture to a boil. Once boiling, reduce the heat, cover the pot with a well-fitting lid, and simmer until the fruits soften, which should take about 6 minutes.

After approximately 6 minutes, add the rice, coconut milk powder, shredded coconut, and sugar to the pot. Bring the mixture back to a boil, then reduce the flame to low. Cover the pot and let it simmer for about 4 more minutes, gently mashing the rice and fruits a few times as it simmers.

Turn off the heat, keeping the pot covered, and allow it to rest for about 5 minutes or until most of the liquid is absorbed.

Once the resting period is over (about 5 minutes), stir in the macadamia nuts and banana chips. Your dish is now ready to be served.

Customize your breakfast bowls with optional toppings: coconut milk, nuts, fruits, and shredded coconut. For cinnamon lovers, add a sprinkle according to taste.

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