Bring a little tropical sunshine to your morning with this delicious parfait. Filled with chunks of mango, young, tender coconut meat, and pineapple orange coconut-milk yogurt, this is a sweet and nutritious way to start off the day! The granola adds a nice crunch too!

Mango and Coconut Granola Parfaits [Vegan]



Cooking Time




For the Pineapple Coconut Yogurt:

  • 1 cup full-fat coconut milk
  • 1 cup almond milk
  • 1 cup orange juice
  • 2 cups pure pineapple juice
  • 1/4 cup turbinado sugar
  • 6 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 2 teaspoons cider vinegar or lemon juice
  • A pinch of salt

For the Coconut Granola:

  • 2 cups old-fashioned oats
  • 3 tablespoons unsweetened, dried coconut flakes
  • 2 tablespoons agave nectar
  • 1/4 cup turbinado sugar
  • 3 tablespoons coconut oil
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla


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.