Peachy Mango Madness Coconut Yogurt Parfaits

Peachy Mango Madness Coconut Yogurt Parfaits

Featuring

These layered parfaits showcase bright tropical flavor from Peachy Mango Madness. The jam is stirred into a quick coconut yogurt cream and also warmed into a glossy fruit layer for a dessert worthy breakfast or light, refreshing dessert.

Ingredients

Peachy Mango Coconut Yogurt Cream

• 1 cup plain Greek yogurt (whole milk for best texture)
• 1/2 cup canned coconut milk (well stirred, full fat if possible)
• 1/4 cup Peachy Mango Madness
• 1 to 2 teaspoons honey, optional, to taste
• 1/2 teaspoon vanilla extract

Peachy Mango Fruit Layer

• 1/3 cup Peachy Mango Madness
• 1 tablespoon water
• 1 teaspoon fresh lime juice

Crunchy Topping

• 3/4 cup granola (your favorite variety)
• 1/4 cup unsweetened shredded coconut, lightly toasted

Fresh Fruit

• 1/2 cup diced fresh mango
• 1/2 cup diced fresh peaches (or nectarines), peeled if you prefer

To Serve

• Lime zest, optional
• Extra Peachy Mango Madness, optional

Instructions

1. Make the Peachy Mango coconut yogurt cream
   1. In a medium bowl whisk together Greek yogurt and coconut milk until smooth and creamy.
   2. Add 1/4 cup Peachy Mango Madness and vanilla extract.
   3. Taste, then whisk in 1 to 2 teaspoons honey if you prefer a sweeter cream.
   4. Refrigerate while you prepare the other components so the mixture thickens slightly.
2. Prepare the Peachy Mango fruit layer
   1. In a small saucepan combine 1/3 cup Peachy Mango Madness and 1 tablespoon water.
   2. Warm over low heat, stirring often, until the jam loosens and becomes glossy and spoonable, about 2 to 3 minutes.
   3. Remove from the heat and stir in the lime juice.
   4. Let cool to just warm or room temperature so it is easy to layer without melting the yogurt too much.
3. Toast the coconut and prepare fruit
   1. In a dry skillet over medium heat, add the shredded coconut.
   2. Cook, stirring frequently, for 2 to 4 minutes until lightly golden and fragrant. Watch closely so it does not burn.
   3. Transfer to a small bowl and let cool.
   4. In another bowl combine the diced mango and peaches.
4. Build the parfaits
   1. Set out 4 clear glasses or small jars so the layers are visible.
   2. Spoon 2 to 3 tablespoons of the Peachy Mango coconut yogurt cream into the bottom of each glass and gently spread it out.
   3. Add a thin layer of granola to each glass, about 1 tablespoon.
   4. Spoon 1 to 2 teaspoons of the warm Peachy Mango fruit layer over the granola.
   5. Add a spoonful of the fresh mango and peach mixture.
   6. Repeat the layers one more time: yogurt cream, granola, fruit layer, and fresh fruit, until the glasses are nearly full.
5. Add the crunchy topping
   1. In a small bowl combine the remaining granola with the toasted coconut.
   2. Sprinkle this mixture generously over the top of each parfait.
   3. If you like, drizzle a small extra ribbon of Peachy Mango Madness over the very top for shine and extra color.
6. Chill and serve
   1. You can serve the parfaits right away if you enjoy more crunch, or cover and chill for 30 minutes for a slightly softer, dessert like texture.
   2. Before serving, garnish with a pinch of lime zest for a bright finish if desired.
   3. Place the jar of Peachy Mango Madness on the table so everyone can add an extra spoonful to taste.

Tips

• For a dairy free version, use coconut yogurt in place of Greek yogurt.
• If peaches or mango are not in season, use well drained frozen fruit or substitute diced pineapple for a similar tropical feel.
• Parfaits can be assembled up to 4 hours in advance. For the most crunch, add the final granola and coconut topping just before serving.