Velvety coconut milk yogurt layered with fresh and dried fruits, coconut flakes, and topped with cinnamon sounds like dessert, but it is actually a nourishing AIP-friendly breakfast. This parfait is loaded with vitamins and nourishing probiotics, and is completely dairy free.
Ingredients
- 1 ¾ cups Dried Banana Chips, Unsweetened
- 2 tablespoons melt Coconut Oil
- 2 ½ tablespoons Cinnamon
- 1 tablespoon Maple Syrup
- 2 cups Coconut, Flakes
- 2 cups Blueberries
- 2 cups Raspberries
- 4 cups Homemade AIP Coconut Milk Yogurt
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Toss banana chips with coconut oil, cinnamon and maple syrup.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Toss banana chips with coconut oil, cinnamon and maple syrup.
- Spread a thin layer on a baking sheet.
- Bake at 350 degrees for 7 min.
- Remove banana chips from oven.
- Mix coconut flakes with banana chips and return to the oven
- Bake for an additional 3 minutes.
- Allow mixture to cool completely.
- Mix blueberries and raspberries together in a bowl.
- Assemble the parfait in 12 ounce cups
- To each cup add .33 cup yogurt.
- Next add .33 cup banana coconut mixture.
- Next add .33 cup berry mixture.
- Add one additional layer of each: yogurt, bananas, berries
2 Comments
Join the discussionIs there a recipe for the homemade yogurt somewhere?
Here you go! https://onceamonthmeals.com/recipes/autoimmune-paleo-coconut-milk-yogurt/