Description
If you dig cool, creamy treats with a crunch, you’ll fall hard for this fruit parfait layered with yogurt, toasted coconut, and granola.
Ingredients
Scale
- 1/4 cup toasted unsweetened coconut chips (or shredded coconut)
- 1/4 cup chopped walnuts
- 2 tablespoons chopped pistachios
- 1 medium Navel or blood orange, peeled and segmented (about 1/2 cup)
- 1 medium ripe banana, peeled and sliced
- 8 large strawberries, stemmed and sliced (about 1/2 cup)
- 1 medium ripe mango, peeled and cubed (about 1 cup)
- 1/2 cup fresh blueberries
- 1 teaspoon pure vanilla extract
- 2 tablespoons chopped fresh basil leaves, divided
- 1 tablespoon chopped fresh mint, divided
- 2 cups plain Greek yogurt
- 4 tablespoons dark chocolate shavings (or chips), at least 70% cacao
- 1 cup granola
Instructions
- In a small, dry skillet over low heat, add the coconut flakes and toast, shaking often to promote even browning until golden, about 3-5 minutes. Immediately remove the coconut from the pan and set aside.
- Add the walnuts and pistachios to the pan and toast, tossing occasionally, until fragrant and golden-brown, about 5 minutes. Immediately remove the nuts from the pan and set them aside.
- Place the oranges in a medium mixing bowl and press them gently with a spatula or wooden spoon to release some of their juice. Gently fold in the bananas, strawberries, mango, blueberries, vanilla, and half of the basil and mint.
- In clear parfait glasses, alternate layers of the fruit salad with the Greek yogurt and granola so you have at least 2 layers of yogurt, and top with toasted nuts, chocolate shavings, and coconut chips.
- Top with the remaining basil and mint as a garnish, and serve immediately.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Parfait
- Method: Stovetop
- Cuisine: Breakfast
Keywords: parfait, yogurt, fruit, chocolate, fruit salad