Kiwi-banana-coconut-yogurt Parfait

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ABOUT COCONUT FLAKES

Coconut flakes are long and wide and are a versatile ingredient that can be used either to decorate, top off baked goods, stirred into oatmeal, and sprinkle over dishes for extra flavor and texture. Of course, it’s also an excellent snack! The coconut flesh is peeled and then dehydrated in an oven or a dehydrator. Coconut flakes are highly nutritious and a great source of healthy fat. They’re also a significant source of manganese, copper, iron and selenium. In addition, they contain some dietary fibre, which contributes to dietary health.

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Kiwi-banana-coconut-yogurt Parfait

By Diane Kochilas

Prep Time 7

Servings

Greek Breakfast, Mediterranean Diet, Recipes, Salads, Sweets & Desserts, The Ikaria Diet, Yogurt

Prep Time 7

Servings

Greek Breakfast, Mediterranean Diet, Recipes, Salads, Sweets & Desserts, The Ikaria Diet, Yogurt

Ingredients

1 kiwi
1 firm ripe banana
1 cup of plain Greek yogurt
2 tsp Greek honey
2 Tbsp crumbed Greek barley or carob rusks or crumbled biscuits
2 Tbsp coconut flakes

Instructions

Peel the kiwi and banana and cut them into small chunks or dice. Mix the fruit together gently.
Place a quarter cup of yogurt on the bottom of two serving glasses or jars. Spoon half the fruit over the yogurt, and top it with a tablespoon of each of the crumbs and coconut flakes. Drizzle a teaspoon of honey over the mixture and top with the remaining yogurt. Serve immediately.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Kiwi-banana-coconut-yogurt Parfait