Tropical Yogurt Parfaits with Coconut Granola
A tropical vacation… in a glass! These Tropical Yogurt Parfaits feature a fruit puree of two of the greatest tropical fruits – mango and passion fruit, creating lovely golden yellow layers that are sweet and just a little tangy! Layered between the tropical fruit puree layers is a plain yogurt of your choosing, and finally the top is scattered with a homemade coconut granola, to add some crunch and to further amplify those tropical flavors in these Tropical Yogurt Parfaits!
WHAT IS PASSION FRUIT?
Now, if you’ve never had passion fruit before, than boy are you in for a treat! The fruit is the embodiment of tropical flavors! The fruit itself looks, as I mentioned above, like a dark purple little sphere, and about the size of a small-ish lime. The interior, however, is a much different story. The inside is filled with a bright yellow pulpy juice interior that is scattered with seeds. It is extremely aromatic – you can smell its gorgeous tropical scent as soon as you cut into it. The flavor is slightly sweet, while also being quite tart, so when paired with the mango, it creates a lovely sweet, slightly tart layer that compliments the creamy yogurt in these Tropical Yogurt Parfaits.
How to Make Mango Passion Fruit Puree
To make the puree for these Tropical Yogurt Parfaits only requires a blender! Start by dicing up your mangoes into cubes, throw them into the blender with some sugar, if you choose to use it, then blend until smooth! Next, open up the passion fruits, and scoop the inside pulp into the blender.
Now, there are a few ways to go about mixing in the passion fruit. The seeds are quite hard and crunchy (although completely edible and good for you!), so my preferred method is to blend them up well in the blender. They will add a mild tartness to the puree. You can also keep them whole, only pulsing a few times to blend the pulp in. You can then eat as is, or you can use a strainer to remove the seeds from the puree all together! At this point it is ready to be used, however I prefer to let the mango passion fruit puree sit in the fridge for a bit, just to allow it to get cold (I like my yogurt parfaits to be cold throughout).
How to Make Coconut Granola
Making the granola for this Tropical Yogurt Parfait recipe is also easy work. Start by grabbing a large mixing bowl, and adding in the oats, shredded coconut, coconut chips, salt, and cinnamon – then giving it all a good toss to combine it. Next, in a separate bowl, whisk together the melted coconut oil, honey, vanilla, and the coconut extract (if using). Now simply pour this wet mixture into the dry mixture and stir until everything is well combined and coated. Throw the granola onto a parchment lined baking sheet, spread it into a nice even layer, then bake it until golden brown, ensuring that you give it a good stir every 10 minutes. Lastly, it is important to let the granola cool completely before using it to top the tropical yogurt parfaits. This granola can be stored in an air tight container for about a month.
Substitutions and Variations
• Any type of plain yogurt can be used, Greek and regular style, it’s up to you!
◦ Coconut flavored yogurt would pair wonderfully as well.
• Feel free to add anything to your granola that you like – pumpkin seeds, almonds, pecans, etc.
◦ Frozen Mango can be used, just thaw it first.
• Maple syrup or agave can be used in place of honey.
Get the Recipe: Tropical Yogurt Parfaits with Coconut Granola
Ingredients
Tropical Fruit Parfaits
- 2 Mangoes,, skin removed then diced
- 3 Passion Fruit Pulps
- 2 tbsp White Sugar, (optional)
- 1 Large Container Plain Yogurt
- Coconut Granola, (below)
Coconut Granola
- 1 cup Rolled Oats, (do not use instant or quick oats)
- 1 cup Sweetened Shredded Coconut
- 1/2 cup Coconut Chips
- 1/2 tsp Cinnamon
- 1/8 tsp Salt
- 2 tbsp Coconut Oil,, melted
- 1/4 cup Honey
- 1/2 tsp Vanilla
- 1/8 tsp Coconut Extract, (optional)
Equipment
- Blender
Instructions
Tropical Fruit Parfaits
- Add mango and sugar to a blender, blend until smooth. Add passion fruit pulp, and blend until well incorporated and seeds are well broken up. Use immediately or transfer to fridge until use.
- Divide yogurt, puree, and granola equally into 4 glasses, alternating layers if you’d like.
Coconut Granola
- Preheat oven to 300 °F, and prepare a baking sheet with a piece of parchment.
- Add oats, shredded coconut, coconut chips, cinnamon, and salt to a mixing bowl. Toss to combine.
- In a separate bowl or measuring cup, add melted coconut oil, honey, vanilla, and coconut extract. Whisk to combine, then pour over top of oat mixture. Toss and stir well to combine, ensuring the oats are evenly coated.
- Pour mixture onto baking sheet, then place into the oven for 30 minutes, ensuring to stir the granola every 10 minutes. When finished, allow to cool completely. Use immediately or store in an airtight container for up to 1 month.
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