3 Day Tropical Breakfast Plan | 6 Parfaits
Piña Colada Style | Sweet & Sticky Mango | Pineapple & Mango
Breakfast time just got easier with this collection of delicious tropical parfaits.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 tin(s)
Pineapple Rings
2 unit(s)
Kiwi
600 grams
Greek Style Natural Yoghurt
(Contains Milk)
45 grams
Desiccated Coconut
360 grams
Granola
(Contains Cereals containing gluten May contain Nuts, Milk, Soya)
2 unit(s)
Mango
54 grams
Apricot Jam
320 grams
Natural Coconut Milk Yoghurt Alternative
Nutritional information
Utensils
Instructions
a) Remove the pineapple rings from one tin, keeping the pineapple juice for later. Cut the rings into small chunks. Peel the kiwis, then cut into 1cm chunks.
b) Combine in a medium bowl 2 packs of Greek style yoghurt, 1 pack of desiccated coconut and 2 tbsp of reserved pineapple juice. Discard any remaining pineapple juice.
c) Share half the yoghurt between 2 glasses. Top with 1 pack of granola, followed by half the pineapple and half the kiwi. Repeat with the remaining yoghurt, another pack of granola and the remaining pineapple and kiwi to finish.
a) Peel one mango. Slice down either side of the stone to make 2 'cheeks'. Cut any remaining flesh from the stone, then cut the mango into 1cm pieces (discard the stone).
b) In a small bowl, combine the mango pieces and apricot jam. In a separate small bowl, combine 2 packs of granola and three quarters of 1 pack of desiccated coconut.
c) Share 1 pack of Greek style yoghurt between 2 glasses. Top with half the coconut granola, then half the mango mixture.
d) Repeat with another pack of Greek style yoghurt, the remaining granola and mango. Sprinkle over the remaining coconut from the pack to finish.
a) Peel one mango. Slice down either side of the stone to make 2 'cheeks'. Cut any remaining flesh from the stone, then cut the mango into 1cm pieces (discard the stone). Remove the pineapple rings from one tin, keeping the pineapple juice for later. Cut the rings into small chunks.
b) Combine in a medium bowl the coconut milk yoghurt, a pack of desiccated coconut and 2 tbsp of the reserved pineapple juice. Discard any remaining pineapple juice.
c) Share half the tropical yoghurt between 2 glasses. Top with 1 pack of granola, followed by half the pineapple and half the mango. Repeat with the remaining yoghurt, another pack of granola and the remaining pineapple and mango to finish.
Enjoy!
