Vegan Pilots Parfait Recipe

Prep fruit

Rinse all berries and drain well. Hull and slice the strawberries into thin slices. Pat raspberries and blueberries dry with a paper towel to remove excess moisture.

Sweeten yogurt (optional)

In a bowl, stir together the coconut milk yogurt, maple syrup (if using), and vanilla extract until smooth. Taste and adjust sweetness as desired.

Set aside the granola in a bowl accessible for layering. Measure the berries into separate small bowls to make assembly quick.

Preheat the oven to 350°F (175°C). Line a small baking sheet with parchment paper or a silicone mat.

In a mixing bowl, toss the walnuts with the maple syrup, melted coconut oil, and sea salt until evenly coated.

Spread the coated walnuts in a single layer on the prepared baking sheet. Bake for 8–10 minutes, stirring once halfway through, until the nuts are glossy and fragrant. Watch closely to prevent burning.

Remove from oven and let the walnuts cool on the sheet. As they cool they will crisp and become candied. Break any large pieces apart once cool.

Chill a mixing bowl and whisk or beaters in the freezer for 10 minutes to help whip the coconut cream (optional but helpful).

Scoop only the solidified cream from the chilled can of coconut cream (leave any watery liquid behind). Place the solid cream in the chilled bowl.

Add the powdered sugar and vanilla extract. Whip with a hand mixer or whisk until light and fluffy, about 1–2 minutes. Taste and adjust sweetness. Keep chilled until assembly.

To assemble parfaits, use 4 serving glasses or jars. Start with a layer of granola (about 2 tablespoons), then add a generous spoonful (about 1/4 cup) of sweetened coconut yogurt, followed by a mix of berries (about 2 tablespoons). Repeat to create 2–3 alternating layers, finishing with a yogurt layer.

Top each parfait with a dollop (about 2 tablespoons) of whipped coconut cream, a sprinkle of candied walnuts (about 2 tablespoons), and a few whole berries for color. Garnish with a mint leaf if desired.

Serve immediately to keep granola crunchy. If preparing ahead, store components separately: yogurt and whipped cream chilled, candied walnuts at room temperature in an airtight container, and assemble within 1–2 hours of serving.