Description
A mango-filled yogurt parfait with shredded coconut and toasted macadamia nuts. This quick and easy recipe will transport you straight to a tropical island daydream.
Ingredients
- 2 Tablespoons Chopped Raw Macadamia Nuts
- 2 Tablespoons Unsweetened Shredded Coconut
- ½ cups Frozen (thawed) Or Fresh Mango Chunks
- ½ Ripe Banana
- ½ cups Plain Greek Yogurt
- 1 teaspoon Honey
Preparation
Preheat oven or toaster oven to 350ºF. On a foil-lined baking sheet, spread macadamia nuts and coconut. Bake for about 6 minutes or until light golden brown. Remove and cool.
In a blender, combine mango and banana and blend until smooth. You can keep chunks if you like or strain the liquid for a smoother texture.
Place a small tablespoon of the mango puree at the bottom of a small glass cup. Layer Greek yogurt on top of mango puree. Pour the rest of the mango puree over the yogurt. Top with browned macadamia nuts and coconut. Drizzle honey over the top.
