In a small pan, combine the quinoa, lite coconut milk, and thinly sliced banana.
Bring to a boil. Stir, then reduce the heat and cover.
Simmer until the quinoa is cooked and the texture becomes creamy, 15-20 minutes. Stir occasionally during the cooking time. The banana will “melt” into the quinoa during the cooking time and the stirring will help this.
Meanwhile, place the coconut chips in a small dry skillet. Heat on medium heat a few minutes until the chips are golden brown.
Once the quinoa is cooked, add it to two bowls and top with the mango and coconut chips.