Toasted Coconut Parfaits with Fresh Berries

• 1 1/2 cups full-fat coconut milk
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened shredded coconut
• 1/2 cup mixed fresh berries (strawberries, blueberries, raspberries)
• 1/4 cup plain Greek yogurt or additional coconut milk yogurt
• 2 tablespoons toasted coconut flakes (for topping)

Steps

1. 1 Preheat oven to 350°F. Spread the shredded coconut on a baking sheet and toast for 5 minutes, or until golden brown.
2. 2 In a bowl, whisk together the coconut milk, honey, and vanilla extract until well combined. Adjust sweetness to taste.
3. 3 Layer half of the coconut milk mixture into four glasses.
4. 4 Top each glass with a spoonful of Greek yogurt or additional coconut milk yogurt.
5. 5 Add a layer of mixed fresh berries to each glass.
6. 6 Finish with the toasted coconut and a sprinkle of toasted coconut flakes on top.
7. 7 Chill in the refrigerator until ready to serve, about 30 minutes.

Equipment

• Baking sheet
• Mixing bowl
• Whisk
• Four serving glasses

Variations

• Add a layer of granola for extra crunch.
• Use tropical fruits like mango or pineapple for a tropical twist.

Substitutions

• If coconut isn't your jam, almond yogurt works too.
• Use maple syrup instead of honey for a vegan option.

Pairings

• Serve alongside a slice of lemon cake or with a cup of herbal tea.

Nutrition

Tips

• For a vegan option, use a coconut milk yogurt instead of Greek yogurt.
• Feel free to customize your parfait with your favorite berries.

Storage

Store covered in the refrigerator for up to 24 hours. Best enjoyed fresh.

Freezing: Not recommended for freezing due to texture changes in the coconut yogurt.

Serving Suggestions

• Serve with a drizzle of honey or a sprinkle of cinnamon for added flair.

FAQ