Tropical Parfait with Coconut Granola


These Tropical Parfaits with Coconut Granola are vacation in a glass (without the hangover). Be transported!

*serves 2*

For the chia pudding:

  • 3 tablespoons chia seeds
  • ½ cup Lavva Unsweetened Plant Milk
  • For the coconut granola:
  • ¼ cup maple syrup
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
  • 2 cups rolled oats
  • 1 cup sliced almonds (or nuts of choice)
  • ½ cup unsweetened shredded coconut flakes

For the parfait:

  • 2 (5.3 ounce) containers Mango Lavva Yogurt
  • 1 mango, cut into pieces
  • 2 kiwi, cut into pieces
  • 1 cup strawberries, sliced

  1. Add chia pudding ingredients to a jar and mix well, then let chill in the fridge for at least 2 hours or until thick.
  2. Make the coconut granola by preheating an oven to 350° Fahrenheit and lining a large baking sheet with parchment paper.
  3. Mix together the maple syrup, coconut oil, and vanilla extract in a large bowl, then add in the rolled oats and sliced almonds. Mix well then transfer to a baking sheet and spread into an even layer.
  4. Bake granola for 15 minutes before removing and sprinkling in the shredded coconut flakes. Bake for an additional 10 minutes, then remove and cool completely before breaking into large chunks.
  5. Layer the chia pudding, Mango Lavva Yogurt, fruit, and granola in two separate jars – enjoy!