• 3 cups mangos, chopped
  • 3 cups fresh blueberries
  • ½ (15-ounce) can light coconut milk
  • 1 ½ cups Sweet-’n-Salty Coconut Granola

Sweet-’n-Salty Coconut Granola

  • 3 cups old-fashioned oats (gluten-free, if needed)
  • 1 cup unsweetened, shredded coconut
  • ½ teaspoon salt
  • ⅓ cup brown sugar
  • ⅓ cup honey (maple syrup for vegan)
  • 3 tablespoons coconut oil
  • ½ teaspoon vanilla extract


  1. Make the coconut granola ahead of time.
  2. Preheat oven to 350°F.
  3. In a large bowl, mix together oats, coconut, salt, and sugar.
  4. Place honey and coconut oil in a small, microwaveable bowl.
  5. Microwave for 30 seconds.
  6. Stir, then add the vanilla.
  7. Pour the honey mixture over the dry ingredients.
  8. Stir to make sure oats are well coated.
  9. Pour, then flatten out on a lined baking sheet.
  10. Bake for 10 minutes, or until coconut is toasted.
  11. Store in an airtight container.
  12. To make the crisps, mix together mangos, blueberries, and coconut milk.
  13. Divide between 3 mini (5-inch) dutch ovens (or 1 medium dutch oven).
  14. Heat charcoals until hot and turning white.
  15. Place dutch oven over 3 hot charcoals, then place 3 more hot charcoals on the top.
  16. Bake for 20 minutes, then remove from heat.
  17. Add coconut granola.
  18. Serve hot—I like mine with vanilla ice cream!


Calories 240 (80 from fat)
Total fat 9g
Saturated fat 6g
Cholesterol 0mg
Sodium 70mg
Carbohydrate 41g (5g dietary fiber, 27g sugar)
Protein 4g

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