Ingredients:

  • 2 cups coconut yogurt (full fat)
  • 2 tbsp honey or maple syrup
  • 1 tsp vanilla extract
  • 2 cups fresh ripe mango, diced
  • 1 tsp fresh lime juice
  • 1/2 cup unsweetened coconut flakes
  • 1/2 cup low-sugar granola
  • 1 pinch sea salt

Instructions:

  1. In a medium mixing bowl, combine the chilled coconut yogurt, honey (or maple syrup), and vanilla extract. Whisk gently until the mixture is velvety and smooth.
  2. Dice the mango into small, even cubes (approx. 1/4 inch). Toss the mango cubes in a small bowl with the lime juice.
  3. Place the coconut flakes in a dry skillet over medium heat. Stir constantly for 2–3 minutes until the flakes turn golden-brown and smell fragrant.
  4. Immediately remove the coconut flakes from heat and stir in the granola and a pinch of sea salt to lightly toast the granola.
  5. Assemble the parfaits in clear glasses: start with a 1-inch layer of the coconut yogurt mixture, followed by a generous layer of diced mangoes, and top with the toasted coconut and granola mixture.