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berry coconut yogurt

Berry Coconut Granola Yoghurt

Prep Time 6 mins
Cook Time 4 mins
Total Time 10 mins
Course Breakfast, Snack
Cuisine AIP, Paleo, Vegan
Servings 1


  • 20 g coconut flakes unsweetened
  • 1/4 tsp cinnamon
  • 1/4 tsp vanilla alcohol-free
  • 1 cup coconut milk yogurt
  • 1/2 cup blueberries or raspberries
  • 1 tsp maple syrup
  • 1 scoop collagen powder optional


  • 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


Storage: You can double or triple the amount and keep it in the fridge for next day.