Hawaiian Yoghurt Parfait




472 per portion


10g unsweetened coconut flakes

50g fresh pineapple chunks, chopped plus 30g extra, to serve

20g coconut cream (use the fat part from a tin of coconut milk)

150g Greek yoghurt (use dairy free if preferred)

30g vanilla or coconut flavour whey or plant-based protein powder

½ tsp chia seeds

How To

Place a frying pan over a medium/low heat. Add the coconut flakes and toast gently for 2-3 minutes, stirring continuously until lightly browned. Remove pan from heat.

Place the remaining ingredients (except the toppings) in a blender and blend well until smooth.

Half fill a dessert glass with the yoghurt mixture. Add a layer of the extra pineapple and half of the toasted coconut. Top with the remaining yoghurt.

Sprinkle over the chia seeds and remaining toasted coconut. Serve.

Consume immediately.

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