When we first arrived in Piracanga in January, our staple breakfast was pancakes. However, we found that the pancakes not only took a lot of time to prepare each morning, but also we wanted some variety.
We came up with vegan chocolate mousse, which is not just delicious, but really easy to make if you have a decent blender.
Usually, though, I throw in a ripe mango and/or a papaya and even a few drops of honey.
I blend it in stages, starting with the coconut water and flesh with bananas, then add the mango/papaya and blend. Then I add the avocado and chocolate and blend again until smooth.
We're lucky enough to have coconuts growing on trees all around us. If you can't get coconut, instead use less water and more bananas to get a thicker consistency with the avocado. You can always throw in some dates for sweetening instead of honey.
We top it off with some homemade granola, which consists of rolled oats, hard coconut flesh, raisins, dates (if we can get them), sliced ginger and toasted sesame seeds. If we can find nuts, like almonds, we add these, too.
It makes for a great breakfast (especially the amounts we consume) - it's pretty healthy - and holds us all over until lunchtime.