The easiest parfait we make is a Tropical Yogurt Parfait. It has the most simple ingredients, but it’s still delicious. My favorite fruit is pineapple, so I tend to be the one to eat these first.
When they are in season, we buy a pineapple almost every trip to the store. And what goes better with pineapple than coconut? I enjoy eating a fruit and yogurt parfait in almost any combination, but this really makes me think of summer. I want to be on the beach enjoying this snack.
Putting the two together makes a perfect Tropical Yogurt Parfait. I used to not like coconut when I was younger, but it’s grown on me lately. I still don’t like when it’s the primary flavor in something, such as a piña colada. But I’ll eat it on top of my carrot cake and in a parfait like this.
The boys say they don’t like coconut, so wouldn’t try these. They don’t know that there was some in the other parfaits they had eaten previously. But, since they think they won’t like it, that just leaves more for me!
Step by Step
Prepare your parfait jars by cleaning out old glass jars or mason jars and find the matching lids. Tyler and Ryan have fun going through all of our glass jars to match the lids with the jar. Sometimes it’s a guessing game but they enjoy it.
Spoon the yogurt into each jar until they are about 2/3 full. Top with pineapple chunks and coconut flakes.
Either eat immediately or seal and place in the refrigerator. The parfaits can be refrigerated for up to 3-4 days.
Tropical Yogurt Parfait
- 32 oz vanilla yogurt
- 1 cup pineapple (chunked)
- 1/4 cup coconut flakes
- Prepare your parfait jars by cleaning out old glass jars or mason jars and find the matching lids
- Spoon the yogurt into each jar until they are about 2/3 full
- Top with pineapple chunks and coconut flakes
- Either eat immediately or seal and place in the refrigerator
- The parfaits can be refrigerated for up to 3-4 days
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