Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 cups (960 g) vanilla yogurt
- 3 cups (300 g) granola
- 2 cups (330 g) diced pineapple
- 2 cups (330 g) diced mango
- 1 1/2 cups (225 g) sliced strawberries
- 1 cup (150 g) blueberries
- 1 cup (125 g) raspberries
- 1 cup (80 g) unsweetened shredded coconut (toasted)
- 1/2 cup (170 g) honey, plus more to drizzle
Do This
- 1) Heat oven to 325°F (163°C). Toast coconut 5–7 minutes, stirring once, until lightly golden.
- 2) Dice pineapple and mango; slice strawberries; rinse berries and pat dry.
- 3) Set out a parfait “bar”: bowls of fruit, granola, toasted coconut, and honey with spoons.
- 4) For each cup, layer: 2 tbsp granola, 1/4 cup yogurt, 1/4 cup mixed fruit.
- 5) Repeat layers once more (yogurt, fruit), finishing with a sprinkle of granola.
- 6) Top with toasted coconut and a 1–2 tsp honey drizzle right before serving.
Why You’ll Love This Recipe
- Build-your-own fun: Everyone customizes their parfait just how they like it.
- Zero cooking (almost): Only a quick toast for the coconut adds big flavor.
- Fresh and satisfying: Creamy yogurt, crunchy granola, and juicy tropical fruit in every bite.
- Great for hosting: Easy to scale up for brunches, showers, and weekend breakfasts.
Grocery List
- Produce: pineapple, mangoes, strawberries, blueberries, raspberries
- Dairy: vanilla yogurt
- Pantry: granola, unsweetened shredded coconut, honey
Full Ingredients
Parfait Base
- Vanilla yogurt: 4 cups (960 g)
- Granola: 3 cups (300 g)
Fruit Station (choose a mix for each cup)
- Fresh pineapple, diced: 2 cups (330 g), cut into 1/2-inch pieces
- Fresh mango, diced: 2 cups (330 g), cut into 1/2-inch pieces
- Strawberries, sliced: 1 1/2 cups (225 g)
- Blueberries: 1 cup (150 g)
- Raspberries: 1 cup (125 g)
Finishing Toppings
- Unsweetened shredded coconut: 1 cup (80 g), toasted
- Honey: 1/2 cup (170 g) for serving at the bar, plus additional honey to drizzle as needed
Suggested Equipment
- 8 clear cups or small jars (6–8 oz / 180–240 ml each)
- Sheet pan
- Small bowls and serving spoons
- Cutting board and sharp knife
Step-by-Step Instructions
Step 1: Toast the coconut
Preheat the oven to 325°F (163°C). Spread the shredded coconut in an even layer on a dry sheet pan.
Toast for 5–7 minutes, stirring once halfway through, until the coconut is mostly pale golden and smells nutty. Watch closely in the last 1–2 minutes; coconut can go from golden to burnt quickly. Transfer to a plate to cool completely (it will crisp as it cools).
Step 2: Prep the fruit
Dice the pineapple and mango into bite-size pieces (about 1/2 inch). Slice the strawberries. Rinse the blueberries and raspberries and pat them dry with paper towels.
Tip: Dry fruit helps keep the yogurt layers clean and prevents watery parfaits.
Step 3: Set up the parfait bar
Arrange the yogurt, granola, each fruit, toasted coconut, and honey in separate bowls. Set out spoons for scooping and small jars or cups for building.
If you’re serving a group, place the bowls in this order: cups → granola → yogurt → fruit → coconut → honey. It keeps the line moving and helps everyone build neat layers.
Step 4: Start the first layer in each cup
For each parfait cup, add 2 tablespoons granola to the bottom. Spoon in 1/4 cup (60 g) vanilla yogurt. Add about 1/4 cup mixed fruit (for example: pineapple + mango + a few berries).
This first granola layer gives crunch without overwhelming the cup.
Step 5: Repeat the layers for a pretty finish
Add another 1/4 cup (60 g) vanilla yogurt on top of the fruit. Finish with another small handful of fruit and a light sprinkle of granola for texture.
If you want very clean layers, spoon the yogurt down the side of the cup and gently spread it out, rather than dropping it in the center.
Step 6: Top with toasted coconut and honey right before serving
Sprinkle each parfait with 1–2 tablespoons toasted coconut. Drizzle with 1–2 teaspoons honey (more or less to taste).
Serve immediately for maximum crunch, or hold assembled parfaits in the refrigerator (see storage notes below).
Pro Tips
- Keep granola crisp: If making ahead, store granola separately and add it right before eating.
- Toast coconut evenly: Spread it thin and stir once halfway; it browns fast on the edges.
- Cut fruit uniformly: Similar-size pieces make the parfait easier to eat and prettier in the glass.
- Offer a “dry spoon” for honey: Honey stays cleaner and pours better when the spoon isn’t wet.
- Chill the yogurt: Cold yogurt makes firmer, neater layers and keeps the bar feeling fresh.
Variations
- Citrus-tropical twist: Add 1 teaspoon finely grated lime zest to the yogurt and stir before layering.
- Extra-protein option: Use vanilla Greek yogurt and add 2 tablespoons chia seeds to the yogurt (let sit 10 minutes to thicken).
- Nutty crunch: Swap 1 cup (100 g) of the granola for 1 cup (120 g) toasted sliced almonds or chopped macadamias (serve alongside).
Storage & Make-Ahead
Best texture: Assemble and eat right away, or within 4 hours (granola will soften as it sits). If making ahead for a party, set up the bar and let guests assemble just before eating.
Make-ahead components: Toasted coconut can be made up to 7 days ahead and stored airtight at room temperature. Fruit can be cut up to 24 hours ahead and refrigerated in covered containers (keep berries whole until the day-of for best texture).
Leftovers: Store assembled parfaits covered in the refrigerator for up to 24 hours. Expect softer granola; you can freshen with a new sprinkle on top.
Nutrition (per serving)
Approximate, based on 8 servings: Calories: 450; Protein: 12 g; Carbohydrates: 60 g; Fat: 18 g; Fiber: 6 g; Sugars: 36 g; Sodium: 120 mg.
