Kiwi and Pineapple Greek Yogurt Parfait

For one serving, you’ll need ¼ cup Cabot Plain Greek Yogurt, 2 teaspoons honey, 1 ripe kiwi (peeled, sliced, and quartered), ¼ cup fresh pineapple (diced), and about 1 tablespoon of unsweetened shredded coconut. Combine the yogurt and honey in a small bowl and, in a 6 to 8 ounce jar, alternate layers of kiwi, yogurt and honey mixture, and pineapple. Top off with any extra fruit and shredded coconut.

While this parfait is easy to prepare even on busy mornings (especially if you have the fruit cut up ahead of time), you’ll save even more time (and not have to think about breakfast at all) by preparing it in advance and just grabbing it when you’re ready to eat or grab while heading out the door. If you’re going to make it ahead of time, just prepare as described above, seal the jar, store in the refrigerator overnight, and grab the next morning (it stores well for one day).

Looking for another great fruit parfait recipe? Try our Maine Blueberry Parfaits, made with fresh blueberries, Cabot Lowfat Plain Greek Yogurt, and granola. Cabot is a cooperative of 800 farm families. We continuously strive to produce the best dairy products that are around. If you enjoy our Kiwi and Pineapple Greek Yogurt Parfait, we’d appreciate if you could rate and review the recipe.