Coconut Mango Barley Breakfast

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A tropical take on breakfast with a dose of whole grains.

  • Author: Veg Girl RD
  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Total Time: 10 mins
  • Yield: 3 1x
  • Category: Breakfast


  • 3 cup cooked pearl barley
  • 6 tablespoons plain or vanilla soymilk
  • 6 tablespoons sliced almonds, toasted
  • 6 tablespoons unsweetened coconut flakes or shredded coconut, toasted
  • 6 tablespoons dark brown sugar
  • 3/4 teaspoon cinnamon
  • 3 honey mangoes, diced, or about 1 cup (also called Ataulfo or Champagne mango)


  1. Heat barley and soymilk in a saucepan over low heat or in the microwave for 1 minute.
  2. Stir in almonds, coconut, brown sugar, and cinnamon.
  3. Serve topped with diced mango.


If you don’t have any leftover cooked barley you can whip up a batch by using the white rice setting on your rice cooker with 1 cup pearl barley, 3 cups water and 1/4 teaspoon salt. If you don’t have a rice cooker, you can do it on the stovetop as well, using the same proportions. Just boil 3 cups of water and add 1 cup of pearl barley and the salt. Cover it, get it boiling again, then lower the heat. Simmer, covered, for about 45 minutes. Both of these options yield about 3 cups cooked barley.

I like Bob’s Red Mill Coconut Flakes since they’re large and offer amazing texture, but shredded coconut will work quite nicely as well.

I use the same technique to toast coconut or nuts. I use either a small cast iron or medium non-stick skillet over very low heat (This equates to a 2 out of 10 on my electric stove), and I keep them moving so they don’t burn.

The serving size in the pictures is 1 1/4 cups, which matches up with the nutrition facts.


Keywords: barley, pearled barley, hot cereal, tropical, breakfast