Vegan Coconut Yogurt Parfait
A layered parfait made with coconut yogurt, fresh fruit, and crunchy granola—because breakfast should be easy and delicious.
Ingredients
- 1 ½ cups coconut yogurt the rich, creamy kind
- ½ cup granola go for a crunchy, nutty one
- 1 cup mixed berries strawberries, blueberries, raspberries—dealer’s choice
- 1 tbsp maple syrup optional, if your sweet tooth demands more
- 1 tbsp shredded coconut because coconut yogurt clearly wasn’t enough
- 1 tsp chia seeds for the illusion of health
Instructions
- Spoon a layer of coconut yogurt into a glass or jar. Try not to eat it all immediately.
- Add a layer of granola. Resist the urge to dump the whole bag in.
- Top with mixed berries. Extra points for an even distribution.
- Repeat layering until you run out of ingredients or patience.
- Drizzle with maple syrup and sprinkle with shredded coconut. Because toppings matter.
- Serve immediately or refrigerate. If you can wait, it actually tastes better chilled.
Notes
Nutritional Values (Per Serving)
- Calories: ~220
- Total Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
Vitamins & Minerals (Per Serving)
- Calcium: 10% DV
- Iron: 8% DV
- Vitamin C: 12% DV
- Magnesium: 6% DV
- Potassium: 10% DV
Additional Notes & Tips
- Use unsweetened coconut yogurt if you don’t want it too sweet.
- Swap granola for crushed nuts if you like extra crunch.
- Layer in a mason jar for the ultimate meal-prep influencer aesthetic.
- Add a pinch of cinnamon for extra warmth and flavor.
- Store in the fridge for up to 24 hours, but let’s be real—it won’t last that long.