This is a breakfast that could easily double as dessert. It’s rich and filling and good for you too with black rice full of antioxidants and coconut milk full of good fats. It’s the kind of dish that you can get creative with your toppings, depending on the season and your fruit bowl. I’d recommend fresh, light fruits to balance out the rich coconut milk and vanilla. This time around I used pomegranate and grapefruit. You could use passionfruit, mango, pineapple, kiwi fruit, banana – get creative! As suggested in the recipe, an extra dash of coconut milk is a nice addition also. This recipe is from My New Roots. As always there are about 20 other breakfast recipes I’d like to try on there! Another day, another delicious bowl of yum.