High-Protein Ube & Coconut Breakfast Bowls

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If you love a breakfast that feels a little special but still keeps you full, these High-Protein Ube & Coconut Breakfast Bowls are for you. They’re creamy, naturally vibrant, and packed with satisfying protein for a colorful start to the day.

The sweet earthiness of ube pairs beautifully with coconut, while crunchy toppings add texture and make every bowl feel like a café-style treat.

Why You’ll Love This Recipe

• High in protein thanks to Greek yogurt, protein powder, or skyr, so it works as a filling breakfast or post-workout meal.
• Bright and eye-catching with naturally purple ube and creamy coconut for a tropical-inspired bowl that stands out.
• Easy to customize with your favorite fruit, granola, seeds, nut butter, or dairy-free swaps.
• Great for meal prep because the base can be made ahead and topped right before serving.

Ingredients

• 1 cup (240g) ube puree (cooked and mashed or canned)
• 2 cups (480g) plain Greek yogurt (or skyr)
• 1/2 cup (120ml) unsweetened coconut milk (from a carton or light canned coconut milk)
• 1/2 cup (50g) vanilla protein powder (about 2 scoops, adjust to taste)
• 2 tablespoons (30ml) maple syrup (plus more to taste)
• 1 teaspoon (5ml) vanilla extract (optional but recommended)
• 1/8 teaspoon fine sea salt (balances sweetness)
• 1/2 cup (45g) rolled oats (optional for extra texture)
• 1/2 cup (40g) toasted coconut flakes (for topping)
• 1 cup (165g) fresh mango (diced, for serving)
• 1 cup (150g) fresh blueberries (for serving)
• 2 tablespoons (24g) chia seeds (for topping)
• 2 tablespoons (18g) pumpkin seeds (for crunch)
• 2 tablespoons (32g) almond butter (drizzle on top)

Instructions

1. If using fresh ube, cook it until very tender, then peel and mash until smooth. Measure out 1 cup (240g) of ube puree and let it cool completely before mixing.
2. In a medium bowl, whisk together the Greek yogurt, coconut milk, protein powder, maple syrup, vanilla extract, and salt until smooth. Add the cooled ube puree and whisk again until the mixture is creamy and evenly purple.
3. Fold in the rolled oats if using, then let the mixture sit for 5 minutes so it thickens slightly. Taste and add a little more maple syrup if you want a sweeter bowl.
4. Divide the ube-coconut base between 4 bowls. Top each bowl with mango, blueberries, toasted coconut flakes, chia seeds, pumpkin seeds, and a drizzle of almond butter.
5. Serve immediately for the best texture, or chill for 15 to 20 minutes if you prefer a thicker, colder breakfast bowl.

Pro Tips & Variations

• Use fully cooled ube so the yogurt base stays thick and the protein powder blends smoothly.
• Adjust the sweetness based on your protein powder, since some brands are already sweetened.
• Make it dairy-free by using coconut yogurt or another thick plant-based yogurt plus a plant protein powder.
• Change the toppings seasonally with strawberries, kiwi, banana, passion fruit, granola, or cacao nibs.

Storage & Serving

Store the ube-coconut base in an airtight container in the refrigerator for up to 3 days. For the best texture, keep toppings separate and add them just before serving. If the mixture thickens too much in the fridge, stir in a splash of coconut milk before assembling. These bowls are best served chilled and work well for breakfast, brunch, or a quick post-workout meal.

Nutrition (per serving)

Calories: 320 | Protein: 12g | Carbs: 40g | Fat: 10g | Fiber: 4g

Frequently Asked Questions

Can I make these breakfast bowls ahead of time?

Yes. Mix the base up to 3 days ahead and store it in the fridge, then add toppings right before serving.

Can I use ube extract instead of ube puree?

Yes, but use it sparingly. Ube extract adds color and flavor, while puree gives the bowl a thicker, more natural texture.

How do I make this recipe vegan?

Use a thick plant-based yogurt, plant protein powder, and maple syrup instead of honey. Coconut yogurt works especially well.

What can I use instead of protein powder?

You can leave it out and add extra Greek yogurt, or blend in silken tofu for a similar creamy, protein-rich base.

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