Homemade Coconut Yogurt Parfait with Grain-Free Granola

Ingredients

• •2 cups Coconut milk (full-fat, canned)
• •1/2 cup Almonds (raw, roughly chopped)
• •1/2 cup Pecans (raw, roughly chopped)
• •1/4 cup Pumpkin seeds (raw)
• •2 tablespoons Chia seeds
• •2 tablespoons Maple syrup
• •2 capsules Probiotic capsules (dairy-free)
• •1/4 cup Shredded coconut (unsweetened)
• •1 teaspoon Vanilla extract
• •1 teaspoon Cinnamon (ground)
• •1/4 cup Mint leaves (fresh, optional)
• •1 cup Fresh berries (such as blueberries, strawberries, or raspberries)

Instructions

1. 1.

   To make the coconut yogurt, pour the coconut milk into a sterilized glass jar. Open the probiotic capsules and sprinkle the powder into the coconut milk. Stir well to combine.

2. 2.

   Cover the jar with a cheesecloth and secure it with a rubber band. Let it sit at room temperature for 24-48 hours to ferment. The yogurt is ready when it tastes tangy.

3. 3.

   Preheat the oven to 325°F (165°C). To make the granola, combine almonds, pecans, pumpkin seeds, shredded coconut, and chia seeds in a large bowl.

4. 4.

   In a small bowl, mix maple syrup, cinnamon, and vanilla extract. Pour over the nut mixture and stir until well coated.

5. 5.

   Spread the granola mixture evenly on a baking sheet lined with parchment paper. Bake for 20-25 minutes, stirring halfway through, until golden brown. Let cool completely.

6. 6.

   To assemble the parfait, layer coconut yogurt, granola, and fresh berries in individual serving glasses. Garnish with mint leaves if desired.