Fish Free Gluten Free Mango Coconut Yogurt Parfaits
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Learn more →Ingredients
4 servings
For the toasted oat crunch
- 1 cup gluten free oats
- 1 tbsp coconut oil
- 1 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - ¼ tsp ground cinnamon
- ⅛ tsp fine salt
For the parfaits
- 2 cups coconut yogurt
- 2 tbsp honeyChef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey.
- ½ tsp vanilla extract
- 2 large ripe mangoes, peeled and diced into ½-inch pieces (about 2 cups)
For serving
- 2 tbsp unsweetened shredded coconut, toasted (optional)
- fresh mint leaves (optional)
Instructions
- 1
Melt the coconut oil in a small skillet over medium heat. Add the gluten free oats, 1 tbsp honey, cinnamon, and salt, stirring to coat. Cook, stirring frequently, until the oats are golden and fragrant, about 4–5 minutes. Watch closely, as they can brown quickly. Spread onto a plate and let cool for 5 minutes — they will crisp as they cool.
- 2
In a medium bowl, stir together the coconut yogurt, 2 tbsp honey, and vanilla extract until smooth and evenly combined.
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