Mango Coconut Parfait Recipes

Steps:

• In a small bowl, combine the yogurt and maple syrup; set aside. Divide 3/4 cup mango cubes between 4 parfait glasses. Top each with 2 tablespoons of coconut. Place 1/2 cup yogurt in each glass. Divide the remaining 3/4 cup mango between glasses. Garnish each glass with 2 tablespoons coconut.

Steps:

• 1. For the granola: Preheat oven to 350 degrees F. Toss all together and place onto a cooking sheet. Bake for 30 minutes. Let cool.
• 2. In serving glasses, layer granola, yogurt, and fruit as desired. Serve immediately, or cover, and chill for up to 2 hours. Enjoy!
• Note: Store unused Coconut Granola in an airtight container at room temperature up to 2 weeks.

Steps:

• Spoon 2 tablespoons mango puree into a tumbler and add 1/4 cup Greek yogurt. Repeat layers and top with toasted coconut.

Steps:

• Heat oven to 350°F. Spread cake cubes in even layer in ungreased 15x10x1-inch pan. Bake 15 to 20 minutes, stirring once, until toasted. Cool completely.
• In chilled medium bowl, beat whipping cream, cream of coconut and powdered sugar with electric mixer on high speed until soft peaks form.
• In 6 parfait glasses or dessert dishes, place half of the cake cubes. Spoon 1 tablespoon coconut milk over cake cubes in each glass. Top evenly with half of the mangoes and half of the whipped cream. Sprinkle each with 2 teaspoons toasted coconut. Repeat layers. Serve or refrigerate.