Easy No-Bake Coconut Mango Parfait

• 2 cups plain or vanilla coconut yogurt (or Greek yogurt for less sweetness)
• 1 ripe mango, peeled and diced
• 1/4 cup shredded unsweetened coconut flakes
• 2 tablespoons honey or maple syrup (optional)
• 1/2 teaspoon pure vanilla extract
• 1/4 cup granola (gluten-free if preferred)
• 1 tablespoon chia seeds
• Fresh mint leaves for garnish (optional)

Instructions

1. Toast the shredded coconut flakes in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until golden and fragrant. Remove from heat and let cool.
2. In a medium bowl, combine the coconut yogurt, vanilla extract, and honey or maple syrup (if using). Stir well until smooth and slightly sweetened.
3. Prepare the mango by peeling and dicing it into small bite-sized pieces.
4. To assemble, take 4 glasses or small jars and start with 2 tablespoons of the yogurt mixture as the base layer.
5. Add a spoonful of diced mango on top of the yogurt layer, followed by a sprinkle of toasted coconut flakes and a teaspoon of chia seeds.
6. Add a thin layer of granola for crunch, then repeat layering once more starting with yogurt.
7. Finish each parfait with a few mango pieces, a sprinkle of toasted coconut, and garnish with fresh mint leaves if desired.
8. Refrigerate the parfaits for 10-15 minutes to let chia seeds soften slightly before serving, or serve immediately for extra crunch.

Chef tips

• Use Greek yogurt instead of coconut yogurt if you prefer a tangier taste and more protein.
• If fresh mango isn't available, substitute with canned mango chunks in juice or frozen mango that has been thawed.
• Swap the granola with crushed nuts or gluten-free cereal for different textures or dietary needs.
• For a vegan version, use maple syrup and ensure the granola contains no honey or dairy ingredients.