Tropical Parfaits

Tropical Parfaits
Servings: 6 Prep 20 mins Cook 5 mins


  • 1 ripe mango, peeled, pitted and diced
  • 1 cup pineapple chunks, diced
  • 1 cup raspberries
  • 1 cup blueberries
  • 2 kiwifruit, peeled and diced
  • 2 tablespoons honey
Yogurt layer:
  • 1 1/2 cups 2% plain Greek yogurt (such as Fage)
  • 2 tablespoons honey
  • 6 tablespoons sweetened shredded coconut
  • 6 rolled cookies

Make It


1. In a large bowl, combine mango, pineapple, raspberries, blueberries, kiwi and honey. Stir gently to combine and set aside.

Yogurt Layer:

2. In a medium-size bowl, whisk together the yogurt and 2 tablespoons honey. Chill until layering.

3. Place coconut in a small nonstick skillet. Heat over medium heat until toasted, stirring occasionally, 3 to 5 minutes. Remove from heat and cool.

4. Spoon 2 tablespoons fruit into bottom of an 8-ounce glass. Top with 1 tablespoon yogurt and a little coconut. Repeat layering one more time, finishing with coconut. Garnish with a cookie. Fill 5 more glasses with remaining fruit, yogurt, coconut and cookies and serve.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 249, Fat, total (g): 7, chol. (mg): 8, sat. fat (g): 5, carb. (g): 45, fiber (g): 4, pro. (g): 7, sodium (mg): 66, Percent Daily Values are based on a 2,000 calorie diet.