This was a great breakfast. Next time I'd use sweetened coconut, which I didn't do this time around. I'd probably toast it too, (3-4 minutes on a cookie sheet in a 350° oven) for even more flavor. I did end up making a bit too much of the cream sauce as well, and would tone that back a bit. I've discovered that I do not like greek yogurt, and so have been using fat-free french vanilla yogurt instead. If you like a bit of tang, stick with the greek, but if not, plain or slightly flavored yogurt works rather well. All around, it was a breakfast I very much liked, and will make again soon. Enjoy!
