Fruity Tropical Brunch Recipe

Fruity Tropical Brunch Recipe
Heather Nicholds, C.H.N.

This recipe is perfect for brunch bringing together whole grains, nuts and fruit. Try this concept with other flavor combinations, too – it’ll generate endless recipes!

Apple juice with cinnamon and raisins, topped with fresh apples, sunflower seeds and a drizzle of maple syrup would be nice for autumn easy vegan recipes. Orange juice with ginger and dried cranberries, topped with fresh oranges and pumpkin seeds would be fantastic in the winter.

Just because you want to make a healthy brunch doesn’t mean you can’t have fun with it!

Fruity Tropical Brunch Recipe

Prep time:
Cook Time:
Time from start to eating:
Makes 3 servings

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  • 1 cup short grain brown rice
  • 1 cup pure pineapple or mango juice
  • 1 cup rice or coconut milk (optional)
  • 1 cup water
  • 1/4 cup chopped dates
  • 1/4 cup cashews
  • 1/4 cup shredded coconut
  • 1 banana, sliced
  • 1 cup chopped mango or pineapple


  1. Put the rice, along with 3 cups of liquid (you can adjust the ratios of juice, rice or coconut milk and water as long as the total is 3 cups) in a pot. Turn to high and bring to a boil, then turn down to low and simmer for 45 minutes. Stir the rice occasionally, so that it keeps a pudding texture as opposed to fluffing up.
  2. When the rice is nearly cooked, add the chopped dates and stir them through.
  3. Spoon the cooked rice into bowls, and top with the fruit, cashews and coconut.



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