Mango and Coconut Granola Parfaits
[Vegan]

To Make the Pineapple Coconut Yogurt:

1. Whisk all ingredients, except vanilla extract, in a medium saucepan until completely smooth. Place over medium heat and bring to a gentle boil. Stir for 6-8 minutes or until it coats the back of a spoon. Remove from heat and cool for about 20 minutes, then pour through a fine mesh strainer into an airtight container and place in refrigerator for at least 2 hours until completely cooled. You can whisk in some water if it gets too thick once cooled.

To Make the Granola:

1. Preheat oven to 350°F. Combine syrup, sugar, salt, ginger, and cinnamon in a medium saucepan and place over low heat. Stir for about 3 minutes until sugar is dissolved. Add vanilla and stir until smooth. Add oats and coconut and stir to combine.
2. Spread out granola on a parchment lined baking sheet and bake for about 10 minutes then remove from oven and stir with spatula. Return to oven and bake for 10-12 minutes longer until crisp.
3. Remove from oven and sprinkle young coconut pieces on top and toss gently to combine. Bake for 1-2 minutes then remove and cool completely.

To Assemble:

1. Layer the yogurt, granola, and mango in glasses or jars and serve immediately or refrigerate until ready to serve.