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!
Pineapple Coconut "Yogurt":
1cupfull-fat coconut milk
1cupalmond milkor regular if not vegan
1cup100% orange juice
2cups100% pineapple juice
2teaspoonscider vinegar or lemon juice
3tablespoonsunsweeteneddried coconut flakes
2tablespoonspalmmaple, or agave syrup
3tablespoonscoconut oilor butter if not vegan
Pineapple Orange "Yogurt":
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.)
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.
Layer the "yogurt", granola, and mango in glasses or jars and serve immediately or refrigerate until ready to serve.