Vanilla Bean Coconut Yogurt Parfait (Printable Version)
Creamy coconut yogurt layered with fresh fruit and granola for a tropical breakfast or dessert
# Ingredient List:
→ Yogurt Layer
01 - 2 cups coconut yogurt (unsweetened or lightly sweetened)
02 - 1 vanilla bean, split and seeds scraped (or 1 tsp pure vanilla extract)
03 - 1–2 tbsp maple syrup or honey (optional, adjust to taste)
→ Fruit Layer
04 - 1 cup fresh pineapple, diced
05 - 1 cup fresh strawberries, sliced
06 - 1 cup fresh mango, diced
07 - 1/2 cup fresh blueberries
→ Crunchy Layer
08 - 1 cup granola (gluten-free if needed)
09 - 2 tbsp unsweetened shredded coconut (optional, for extra crunch)
# How to Make It:
01 - In a medium bowl, combine coconut yogurt with vanilla bean seeds or extract. Stir in maple syrup or honey if desired. Mix until smooth and well-blended.
02 - Wash, peel, and cut fruit as needed. Dice pineapple and mango, slice strawberries, and rinse blueberries.
03 - Spoon a layer of vanilla coconut yogurt into the bottom of 4 glasses or jars.
04 - Add a layer of mixed fruit, followed by a sprinkle of granola and shredded coconut.
05 - Repeat the layers until all ingredients are used, finishing with fruit and granola on top.
06 - Serve immediately for the best texture, or refrigerate for up to 2 hours before serving.
# Expert Advice:
01 -
- It comes together in ten minutes but looks like you worked harder
- The tropical combination wakes up even the sleepiest morning person
- You can prep everything the night before and assemble when you're actually awake
02 -
- Coconut yogurt separates faster than dairy so serve within a couple hours of assembling
- The vanilla bean seeds need to be distributed evenly or you'll get pockets of intense flavor
- Fruit releases liquid over time so if you're making ahead keep the granola separate until serving
03 -
- Stir chia seeds into the yogurt and let it sit overnight for a pudding like consistency
- Use a piping bag for the yogurt layers if you want restaurant clean edges