Market Fruit & Yogurt Parfait Recipe
Vanilla Greek yogurt, fresh berries, toasted coconut, granola, mint
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Ingredients
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Parfait components
Method
Parfait assembly
- 1
Prep fruit and mint
Wash all berries and gently pat dry. Hull and quarter the strawberries. Leave blueberries and raspberries whole. Reserve a few whole small berries for garnish if desired. Stack or chiffonade the mint leaves (if chiffonade, roll leaves tightly and slice thin) and set aside.
- 2
Toast coconut (if not pre-toasted)
Preheat a small skillet over medium heat. Add the shredded coconut in a single layer and toast, stirring or shaking frequently, for 2–4 minutes until golden and fragrant. Immediately transfer to a cool plate to stop cooking.
- 3
Sweeten yogurt (optional)
If you prefer a sweeter parfait, stir the honey or maple syrup and lemon zest into the vanilla Greek yogurt until evenly combined. Taste and adjust sweetness.
- 4
Layer parfaits
Spoon about 1/4 cup of yogurt into the bottom of four 8- to 10-ounce serving glasses or bowls. Add a thin layer (about 1 to 2 tablespoons) of granola, then a spoonful (about 2 tablespoons) of mixed berries. Repeat the yogurt, granola, and berries to create 2–3 layers depending on glass height, finishing with a final spoon of yogurt on top.
- 5
Finish and garnish
Sprinkle about 1 tablespoon of toasted coconut and 1 to 2 tablespoons of granola on top of each parfait. Arrange a few whole berries and 1–2 mint leaves as a garnish. If desired, drizzle an extra 1/2 teaspoon of honey or maple syrup over each finished parfait.
- 6
Serve immediately to keep granola crunchy, or refrigerate covered for up to 2 hours if needed. If storing longer, keep granola separate and add just before serving.