Berry Coconut Granola Yoghurt
AIP, Paleo, Vegan
coconut milk yogurt
blueberries or raspberries
Preheat oven to 180C / 350F. Line a rimmed baking sheet with parchment paper.
Add shredded coconut on baking sheet and sprinkle with cinnamon.
Toast in the oven for 2 minutes. Stir coconut and toast for another 2 minutes. Remove coconut from oven and give a final stir to make sure cinnamon and coconut are combined. Set aside and let cool.
Meanwhile, place yogurt in a bowl and add collagen, vanilla, and maple syrup. Stir to combine. Taste and adjust maple syrup to your liking.
To assemble the parfaits, divide half the yogurt among parfait glasses or bowls. Top with half the blueberries and half the toasted coconut.
Repeat layers finishing with the toasted coconut
: You can double or triple the amount and keep it in the fridge for next day.