Why You’ll Love This Coconut Yogurt Parfait

• It’s a texture dream. You get the cool creaminess of the yogurt, the satisfying crunch of the granola, and the juicy pop of fresh fruit in every single spoonful. It’s honestly more fun to eat than a boring bowl of cereal.
• Completely customizable. Don’t like mango? Use peaches. Not a fan of almonds? Swap in pecans. This recipe is a fantastic template that you can adapt based on what’s in your pantry or what’s seasonal.
• Meal-prep magic. You can assemble these the night before (with a strategic granola layer on top to keep it crunchy) and grab them on your way out the door. It makes busy mornings feel calm and luxurious.
• Feels decadent but is genuinely wholesome. With a good-quality coconut yogurt and a granola you control the sweetness of, this parfait is a nourishing powerhouse that satisfies your sweet tooth without the crash.

Ingredients & Tools

• 500 g plain, unsweetened coconut yogurt
• 150 g rolled oats (not instant)
• 80 g raw nuts (like almonds or pecans), roughly chopped
• 60 ml maple syrup or agave nectar
• 2 tbsp coconut oil, melted
• 1 tsp ground cinnamon
• A pinch of fine sea salt
• 2 ripe mangos, diced
• 150 g fresh raspberries or blueberries
• Optional for serving: a drizzle of extra maple syrup, desiccated coconut, or fresh mint leaves

Tools: A baking sheet, parchment paper, a medium mixing bowl, a set of measuring spoons and cups, and 2-4 serving glasses or jars.

The quality of your coconut yogurt really is the star here, so try to find one you love—a thick, creamy variety works best for creating distinct layers. And don’t skip the salt in the granola; it’s the secret weapon that makes all the other flavours pop.

Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes (for granola) | Total Time: 35 minutes

Before You Start: Tips & Ingredient Notes

• Yogurt consistency is key. If your coconut yogurt seems a bit thin or watery, you can strain it through a cheesecloth or a fine-mesh sieve for about 30 minutes. This will give you an extra-thick, almost Greek-yogurt-style base that holds layers beautifully.
• Granola clumping secrets. The trick to getting those lovely clusters in your granola is to press the mixture down firmly onto the baking sheet before it goes into the oven. And whatever you do, don’t stir it while it’s baking! Let it cool completely before breaking it up.
• Fruit prep matters. Make sure to pat your diced mango and rinsed berries completely dry with a paper towel. Any excess moisture will make the granola soggy faster, especially if you’re assembling ahead of time.
• Taste as you go. Before you start layering, taste your yogurt. If you prefer a sweeter parfait, you can whisk a little maple syrup or a drop of vanilla extract directly into the entire batch of yogurt. It’s easier than trying to sweeten each layer individually.

How to Make Coconut Yogurt Parfait

Serving Suggestions

Complementary Dishes

• A simple green smoothie — The fresh, light quality of a spinach-and-banana smoothie balances the creamy richness of the parfait without overwhelming your palate.
• Scrambled tofu with turmeric — For a more substantial brunch, the savoury, spiced notes of a good tofu scramble create a fantastic contrast to the sweet, cool parfait.
• Avocado toast on sourdough — Keep it simple. The creamy, fatty avocado on tangy toast is a perfect savoury counterpart that makes the parfait feel like part of a complete, satisfying meal.

Drinks

• A hot cup of black coffee — The bitterness of the coffee cuts through the sweetness of the parfait beautifully and just feels like the right way to start a morning.
• Iced herbal tea (like peppermint or chamomile) — If you’re having this for an afternoon snack or dessert, a cool, caffeine-free tea is incredibly refreshing and light.
• A crisp glass of Prosecco — For a special brunch or celebratory breakfast, the bubbles and acidity of a dry sparkling wine make the fruit in the parfait taste even brighter.

Something Sweet

• Dark chocolate almond clusters — A few pieces of really good dark chocolate with nuts on the side continue the theme of crunchy and creamy, offering a more decadent end to your meal.
• A small, warm date and nut bar — It’s like an extension of the granola! The warm, chewy sweetness feels homely and satisfying without being too heavy.
• Freshly grilled pineapple rings — Grilling pineapple caramelizes its natural sugars, adding a warm, smoky-sweet element that pairs wonderfully with the cool coconut.

Top Mistakes to Avoid

• Mistake: Using warm granola. If you layer the granola while it’s still warm from the oven, the steam will make the yogurt watery and the granola will lose its crunch almost immediately. Patience is a virtue here—let it cool completely.
• Mistake: Wet fruit. I know I mentioned it before, but it’s a common pitfall. That extra moisture from un-dried fruit is the enemy of crunchy granola, especially in pre-made parfaits. A quick pat-down makes all the difference.
• Mistake: Pressing down the layers. When you’re building your parfait, gently spoon and sprinkle the ingredients. If you press down with the spoon, you’ll muddle the distinct layers and compromise the texture you worked so hard to create.
• Mistake: Skimping on the salt. It might seem odd in a sweet recipe, but that pinch of salt in the granola (and even a tiny pinch in the yogurt if you’re feeling adventurous) elevates the entire flavour profile from flat to fantastic.

Expert Tips

• Tip: Toast your nuts first. For an even deeper, nuttier flavour in your granola, spread your chopped nuts on the baking sheet and toast them in the oven for 5-7 minutes before mixing them with the oats. It’s a simple step with a huge payoff.
• Tip: Create a fruit compote. If fresh berries aren’t in season, a quick compote is a brilliant alternative. Simply simmer frozen berries with a tablespoon of maple syrup and a squeeze of lemon juice until they break down into a saucy consistency. Let it cool completely before using.
• Tip: Layer for longevity. For the best meal-prep parfaits, use a wide-mouth jar and follow this order from the bottom up: a thick layer of yogurt, then fruit, then a thick layer of yogurt, and finally, the granola sealed on top. The double yogurt layer protects the fruit from making the bottom granola soggy.
• Tip: Get creative with flavours. Think of this as a base recipe. Add a tablespoon of cocoa powder to the granola mix for a chocolate version, or stir a teaspoon of matcha powder into the yogurt for a vibrant green tea parfait. The possibilities are endless.

FAQs

Can I use store-bought granola to save time?
Absolutely, you can! Honestly, sometimes a good-quality, low-sugar store-bought granola is a lifesaver. Just check the ingredients to make sure it’s not overly sweet, as that can overpower the delicate tang of the coconut yogurt. I’d recommend one with simple ingredients like nuts, seeds, and oats. The homemade version does let you control the clumpiness and sweetness perfectly, but a trusted store brand works wonderfully in a pinch.

How far in advance can I make these parfaits?
If you’re keeping the granola separate, you can assemble the yogurt and fruit layers up to two days in advance. Keep them sealed tightly in the fridge. The granola can be made up to a week ahead and stored in an airtight container at room temperature. The key is to combine them just before serving—or, if you must assemble completely, expect the granola to soften considerably by the next day. It’ll still taste great, but you’ll lose that signature crunch.

My coconut yogurt is very thin. What can I do?
This is a common issue with some brands. The easiest fix is to strain it. Line a sieve with a coffee filter or cheesecloth, place it over a bowl, and spoon the yogurt in. Let it sit in the fridge for at least an hour (or up to overnight). You’ll be amazed at how much thicker it becomes. The liquid that drains out is whey, which you can actually use in smoothies!

Can I make this recipe nut-free?
Of course! Simply omit the nuts from the granola recipe. You can add seeds instead—sunflower seeds or pumpkin seeds work beautifully and still give you that satisfying crunch. Just make sure to use seeds that are raw so they toast nicely along with the oats without burning.

Is there a way to make this parfait more protein-packed?
Definitely. You could stir a scoop of unflavoured or vanilla plant-based protein powder into the coconut yogurt—just add a splash of plant milk if it becomes too thick. Another great option is to add a layer of chia seed pudding beneath the yogurt, or to mix a couple of tablespoons of hemp hearts right into your granola mix for an extra protein and omega-3 boost.