Tropical Yogurt Parfaits with Coconut Granola
These tropical yogurt parfaits feature layers of creamy yogurt, passion fruit & mango puree, and toasty homemade coconut granola. Delicious and good for you? Sign me up!
Equipment
- Blender
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)
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.