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Beverages & Smoothies

Mango Con Coco Bowl

Mango Con Coco Bowl

Beverages & Smoothies

Mango Con Coco Bowl

PREP TIME: Bowl: 15 minutes; Granola: 15 minutes
COOK TIME: Granola: 25 minutes
SERVINGS: 50 Servings
1 Bowl is 2 oz m/ma, 2 oz grain equivalent, ½ cup fruit
INGREDIENTS
  • 25 pounds Dannon Oikos® Non-Fat Vanilla Yogurt
  • 6 ½ pounds Tajin Granola (see sub recipe)
  • 3 1/8 quarts Mango, Frozen, thawed
  • 3 1/8 cups Coconut
  • ¼ cup Tajin® Seasoning
Oikos Blended Nonfat Greek Yogurt 0%, Vanilla Bean, 4oz, 5.3oz, 32oz
Oikos Blended Nonfat Greek Yogurt 0%, Vanilla Bean, 4oz, 5.3oz, 32oz
Learn more
DIRECTIONS
  • Set up your workstation with granola, yogurt, coconut, mango, and Tajin measured out.
  • Line up parfait cups or bowls
  • Assemble by placing 1 cup of yogurt at the bottom, followed by ¼ cup thawed mango, and 1/2 cup tajin granola.
  • Sprinkle with 2 tablespoons of shredded coconut and ¼ teaspoon of Tajin.
    • *Keep cold for service, below 41 degrees
    TAJIN GRANOLA
    Makes:
  • 3 pounds, 8 ounces Oats, rolled (1 lb. dry = about 6 cups dry rolled oats)
  • 3 cups Brown Sugar
  • 3 cups Coconut
  • 5 tablespoons Tajin seasoning
  • 1 ¼ cups Honey
  • 5 tablespoons Vanilla Extract
    • The Technique:
  • Line a full-size sheet pan with parchment paper. Preheat oven to 350 degrees.
  • Combine oats, brown sugar, and coconut in a large bowl.
  • In a small saucepot over medium heat, combine canola oil and honey until bubbling. Whisk often. Remove from heat and add vanilla. Whisk.
  • Pour honey mixture over oat mixture and stir to combine.
  • Pour oat mixture onto a prepared sheet pan and spread into an even layer.
  • Place in the oven for 20 minutes. Checking every 5 minutes to stir and make sure edges are not too browned.
  • Remove from the oven and let cool.
  • Once completely cool, use in recipes and store at room temperature.
Oikos Blended Nonfat Greek Yogurt 0%, Vanilla Bean, 4oz, 5.3oz, 32oz
Oikos Blended Nonfat Greek Yogurt 0%, Vanilla Bean, 4oz, 5.3oz, 32oz
Learn more

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