Yogurt Parfait With Coconut Sprinkles

Can you think of anything better to get you started in the morning or keep you going during an afternoon lull than a healthy and filling yogurt parfait with coconut sprinkles? Check out this yummy recipe from 30 Days Grain-Free!

yogurt parfait with coconut sprinkles 30 day grain free

Yogurt Parfaits With Coconut Sprinkles

These fresh tropical parfaits come together in seconds and offer different textures and delicious flavors to enjoy.

Ingredients
2 cups (460 g) full-fat yogurt or 24-Hour Homemade Yogurt (below)
½ cup (80 g) chopped pineapple, fresh or canned, divided
½ cup (40 g) dried unsweetened coconut flakes, divided
½ cup (50 g) chopped crispy almonds (below), divided

To each of 4 pint-size (473 ml) glasses or Mason jars, add ½ cup (115 g) of yogurt. Top, in this order, with about 2 tablespoons (20 g) of chopped pineapple, 2 tablespoons (about 8 g) of coconut flakes, and 2 tablespoons (13 g) of almonds. Serve with a spoon.

Yield: 4 servings

24-Hour Homemade Yogurt

Commercial yogurt can bother some people’s digestion, as it has not been incubated long enough to use up all the lactose (the milk sugar). The 24-hour incubation at 100°F (38°C) gives the culture sufficient time to use up the vast majority of the lactose, making yogurt acceptable to those who are sensitive to it but not the casein or whey (the milk protein), both of which are still present. Here we include cream when we make our yogurt, which will produce a firmer yogurt with a mild flavor—and the fats help keep us full longer!
In a stockpot set over medium heat, gently heat the milk and half-and-half, stirring about every 10 minutes, until the liquid is close to a boil. Cover the pot to prevent unwanted bacteria from getting in and remove it completely from theheat (to a cool burner if cooking on an electric stove). Cool until the yogurt is comfortable to the touch, 90°F to 110°F (32°C to 43°C). Be sure the yogurt is not too hot at this stage, or you will kill the good bacteria that will turn your milk into yogurt.
Pour the slightly warm mixture into clean quart-size (946 ml) mason jars. Mix 1 tablespoon (15 g) of the purchased yogurt into each jar. Cover and shake to distribute the culture. Keep warm in a yogurt maker, dehydrator, or cooler at 100°F (38°C) for a full 24 hours. The yogurt is done after 24 hours and should be kept refrigerated.

Yield: 5 quarts (4.7 L)

Crispy Nuts

Soaking nuts in saltwater is a short process that increases the nuts’ digestibility. The saltwater soaking also gives them a subtle, delicious, salty taste that permeates all the way through the nut, rather than the typical surface sprinkling of salt. Dehydrating makes the texture crispy and adds a delicious crunch to dishes or enjoyed on their own as a snack. They do take 2 days to make, so prepare a big batch when you have time so you have them on hand when the need (or urge) hits!

DAY 1: SOAK
In a large bowl, combine the nuts and sea salt. The bowl should only be about two-thirds full. If needed, use a second bowl so there is ample room for the nuts to swell. Cover the nuts with water. Soak on the counter overnight. There is no need to cover the nuts.

DAY 2: DEHYDRATE
Preheat the oven to its lowest temperature.Drain the soaked nuts in a colander and transfer them to baking sheets or dehydrator trays, spreading them out in a single layer. Place the sheets in the preheated oven and roast for 8 to 12 hours or until the nuts are crispy. Alternately, place the trays in the dehydrator for 12 to 24 hours on high heat until the nuts are crispy. Cool completely before storing in an airtight container.

Yield: 2 to 3 pounds (900 g to 1.4 kg)

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30 Days Grain-Free

Kick start your grain-free journey and achieve your health goals while eating delicious, satisfying meals with 30 Days Grain-Free!

If you’re keen on giving a grain-free diet a try – be it for your health, or due to a doctor’s suggestion, or for your child – 30 Days Grain-Free is a resource you can’t be without.

Covering meals for breakfast, lunch, and dinner for 30 days straight (and then some), you’ll learn how to approach this revolutionary diet simply, healthfully, and deliciously. No wondering what you’ll have for dinner, or how you’ll survive weekend brunch. Instead you’ll take it one meal, day, and a week at a time, without any guesswork – or huge time commitment – involved.

Cara Comini, founder of the hugely popular blog Health, Home, & Happiness and mom of three, serves as your guide on this journey. After using the grain-free diet to resolve health issues in her own family, she now helps others on this path toward wellness. Cara’s actionable steps, gentle encouragement, and real-life recipes are designed to keep things simple and keep you on track. Here are just a few of the comforting meals you’ll find inside:

  • Lemon Poppy Seed Pancakes
  • Herbed Scrambled Eggs
  • Zucchini Lasagna
  • Slow-Cooker Pulled Pork over Greens
  • Tacos in Lettuce Wraps
  • Curried Chicken over Cauliflower Rice
  • Creamy Coconut-Strawberry Smoothie
  • Chocolate Gelatin with Whipped Cream

Having a plan may be the most important key for succeeding on a grain-free diet, and with 30 Days Grain-Free, you’ll have everything you need for success right at your fingertips.