See, I can actually make food that is somewhat healthy……….every once in a while.

I thought with it being Monday we should probably start out the week with something good for us, you know? Then maybe we’ll feel less guilty if we decide to indulge in something decadent at the end of it. It’s like saving up good-behavior stickers in kindergarten for a weekend prize. Although, I’m not sure this quite makes the list of perfectly healthy foods because, well look at it. How can you not feel a little indulgent when you’re eating these layers of fruity, crunchy, sweet happiness?

I’ve been in the mood for lots of fresh and summery stuff the last few days because we’ve been having these random warm days popping up and it’s been awesome. I can’t speak from much experience since I’ve only lived in this country during one previous August, but from what I remember and what I gather from the locals, the expectations for Augusto are mucho gray and wet. Needless to say, a sunny day is way more than welcomed. Although, I’m pretty sure it’s just a tease because there is still a chunk of winter left to get through and I doubt it will all be sunshine. Hmm, but maybe we’re going to have an early Spring……… Okay fine, wishful thinking probably isn’t going to work in this scenario but it’s worth a try.

I am so anxious and excited to break out some of my new summer clothes that still have the tags on (even though I bought them like 2 years ago). I just didn’t get to where that many hot weather outfits last year. In fact, I literally went all of last summer without slipping my feet into a pair flip flops once because it was never that hot. I don’t know why I’m surprised. I do live nearly as close to the south pole as you can get so that’s got to have an effect on the weather. It’s pretty crazy how drastically the day length changes during the year too. Already, I’m noticing the days getting longer and it won’t be long before the sun hangs out until 10:30 at night. 

I think my brain is finally starting to relate the fact that going into Spring and going into the holiday season are synonymous down here. It’s still strange for me though and I definitely am not okay with it. I want to be able to snuggle up and drink hot cider while looking at the fall colors this time of year, but instead I get chilled apple juice and bright sunny spring flowers to go with. I guess it could be a lot worse.

So what I’m getting at is that these parfaits are perfect for the beginning of the warm seasons for those of us down south and equally perfect for the end of the summer if you live up north. Win win! I’ve been wanting to try this idea I had for vegan “yogurt” and I’m happy to say it worked and is amazing!

I think my brothers would have eaten 3 or 4 of these if I’d let them, and they are not that big on eating their fruit either, so that’s saying something. Actually, one of them keeps begging me to make more because he loved it so much, and I agree that these are definitely a do-again. You can use store-bought vanilla or fruit flavored cashew, coconut, soy, or almond milk yogurt instead of making my version, but the granola is a must. So much flavor and the young dried coconut is one of my new favorite things. It’s coconut that they have harvested early when it’s still green so that it’s extra sweet and soft. Then they dry it just like other fruits and, uh, yum! It’s basically candy, you’ve gotta try it!

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Mango & Young Dried Coconut Granola Breakfast Parfaits (Vegan+GF)

Forget about a boring breakfast and try this fresh and fruity parfait recipe that's loaded with flavors!

Prep Time 30 minutes

Cook Time 30 minutes

Chilling Time 1 hour 30 minutes

Total Time 1 hour

Ingredients

Pineapple Coconut "Yogurt":

• 1 cup full-fat coconut milk
• 1 cup almond milk or regular if not vegan
• 1 cup 100% orange juice
• 2 cups 100% pineapple juice
• 1/4 cup raw turbinado sugar
• 6 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 2 teaspoons cider vinegar or lemon juice
• pinch of salt

Coconut Granola:

• 2 cups old-fashioned oats
• 3 tablespoons unsweetened dried coconut flakes
• 2 tablespoons palm maple, or agave syrup
• 1/4 cup raw turbinado sugar
• 3 tablespoons coconut oil or butter if not vegan
• 1/2 teaspoon ginger
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 teaspoon vanilla

Instructions

Pineapple Orange "Yogurt":

1. Whisk all ingredients, except vanilla extract, in a medium saucepan until completely smooth. Place over medium heat and bring to a gentle boil. Stir for 6 to 8 minutes or until it coats the back of a spoon. Remove from heat and cool for about 20 minutes, then pour through a fine mesh strainer into an airtight container and place in fridge for at least 2 hours until completely cooled. (You can whisk in some water if it gets too thick once cooled.)

Granola:

1. Preheat oven to 350 degrees F (180 C). Combine syrup, sugar, salt, ginger and cinnamon in a medium saucepan and place over low heat. Stir for about 3 minutes until sugar is dissolved. Add vanilla and stir until smooth. Add oats and coconut and stir to combine. Spread out granola on a parchment lined baking sheet and bake for about 10 minutes. then remove from oven and stir with spatula. Return to oven and bake for 10 to 12 minutes longer until crisp. Remove from oven and sprinkle young coconut pieces on top and toss gently to combine. Bake for 1 to 2 minutes then remove and cool completely.

Assemble:

1. Layer the "yogurt", granola, and mango in glasses or jars and serve immediately or refrigerate until ready to serve.