healthy coconut yogurt parfait recipe from kelly leveque

Not all yogurt parfaits are created equal. In fact, we’ve come to distrust these pretty layered things. While conventional yogurt and granola can be a total sugar bomb and hide chemical ingredient galore, this ultra-clean coconut yogurt parfait from nutritionist, Kelly LeVeque is renewing our faith in the simple, pretty brunch dish.

Layered into one of Lauren Conrad’s The Little Market glasses – all made “for good” by artisan groups around the world – this little recipe is a perfect match for a lazy Sunday morning or even a gathering of girls for bridal showers and the like.

The recipe is dairy-free, gluten-free, protein-rich and high in fiber – and tastes so much better when you take the time to layer it right!

Coconut Yogurt  + Granola Parfait


For the cup:
1 cup coconut yogurt (Anitas or Coyo)
1/2 cup mixed organic fresh berries, washed and sliced
2-3 Tbsp coconutty granola*

For the coconutty granola*:
1 cup raw walnuts
1 cup raw pecans
1 cup raw almonds
1 cup raw cashews
1 cup coconut flakes
1 cup hemp hearts
1 cup flax seeds
2 Tbsp coconut oil
1 Tbsp honey or monk fruit
1 tsp pink salt


For the cup:

Layer granola, yogurt and coconutty granola.

For the coconutty granola:

Preheat oven to 220 degrees.

Put all four cups of nuts in the food processor and pulse to create small chunks.

In a large bowl mix coconut oil, honey, coconut flakes, seeds and nut chunks. Transfer mix to a baking tray. Bake for 20-30 minutes, mixing and flipping every 10-15 minutes.

Let mixture cool and store in an airtight container.

Learn how to make coconut yogurt at home with this simple (and cash-saving) culinary hack.

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