Blueberry Coconut Yogurt Parfait

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Servings: 4 Prep: 10 min Dairy Free Gluten Free Paleo Vegan Egg-Free Breakfast Homestyle Kids Oven Vegetarian Added 7 months ago Updated 7 months ago

Missing nutrition data for: Parchment Paper, Unsweetened Coconut Flakes, Coconut Milk Yogurt, Protein Powder

Ingredients

parchment paper ⚠

1 cup unsweetened coconut flakes ⚠

1 teaspoon cinnamon, optional

4 cups coconut milk yogurt ⚠

½ cup protein powder ⚠

2 teaspoons vanilla

2 ½ tablespoons pure maple syrup, optional

2 cups blueberries

1. Preheat oven to 350F. Line a rimmed baking sheet with parchment paper.

2. Spread shredded coconut on baking sheet and sprinkle with cinnamon. Mix cinnamon into coconut.

3. Toast in the oven for 2 minutes. Stir coconut and toast for another 2 minutes.

4. Remove coconut from oven and give a final stir to make sure cinnamon and coconut are combined. Set aside and let cool.

5. Meanwhile, place yogurt in a bowl and add protein powder, vanilla, and maple syrup. Stir to combine. Taste and adjust maple syrup to your liking.

6. To assemble the parfaits, divide half the yogurt among parfait glasses or bowls. Top with half the blueberries and half the toasted coconut.

7. Repeat layers finishing with the toasted coconut.

Per serving incomplete

Cal

20g

Carbs

Fat

Protein

Carbs 94%

Fat 3%

Protein 3%