The trickiest meal when you have to go gluten, dairy and egg free is probably breakfast. Here is a recipe that is usually more of a dessert one but that I personnaly like to eat for breakfast from time to time. What I usually do is make a big batch of it, transfer into 1 serving pots and put them in the fridge if I know that I will consume them in the next 3 to 4 days or I directly put them in the freezer and all I have to do is take it out the night before to make sure that is defrozen in the morning.
For this recipe, as I am not allergic to almonds and I love them, I use almond milk but you can use cashew, tigernut, soya (…) milk and of course, if you can tolerate dairy, you can also use dairy milk. Though if you want to make this with coconut milk, you might want to use light coconut milk or add some water to your regular coconut milk otherwise it will be very “heavy” on your stomach, due to the quantity of fat contained in coconuts.