Thai Noodle Breakfast Bowl with Coconut and Fruit

Cook rice noodles according to package directions. Drain well and set aside.

While noodles are cooking, pour coconut milk into a saucepan. Heat over medium heat until simmering. Reduce heat to low and simmer for 5 minutes, stirring occasionally to prevent sticking.

Stir in shredded coconut, lime juice, maple syrup (or agave), and a pinch of salt into the coconut milk. Mix well.

Add cooked rice noodles to the coconut milk mixture and toss gently to coat. Cook for another 2-3 minutes, allowing the noodles to absorb some of the sauce.

Divide the noodles into bowls. Top with diced mango and pineapple.

Garnish with toasted sesame seeds and fresh mint (optional). Serve immediately.