Toast the coconut flakes – Preheat the oven to 350 °F. – Line a baking sheet with parchment paper. – Add unsweetened shredded coconut over the parchment paper. Spread out to make an even layer. – Bake for five minutes. Remove from the oven when the coconut flakes turn into a nice golden color. – Allow to cool to room temperature. Store the toasted coconut flakes into an airtight container in the pantry and use as needed.
Make the mango puree – Add two cups of diced mango and 2 tablespoons of water to a food processor. Blend for about 10 seconds. Add additional water if needed. – Keep blending until a smooth consistency is formed.
Assemble the parfaits – Choose clear glasses that will allow enough room for three or six parfait layers. – Spoon or pipe a layer of yogurt layer into the glass. Then spoon a layer of mango compote over the yogurt. Add a sprinkle of toasted coconut flakes on top of the mango puree. Repeat the layers again if assembling the parfait in a tall glass. – Serve and enjoy!
Grapefruit Mimosas
Blueberry Parfaits
Sausage & Gravy
Gouda & Egg Souffles