1/2cupcoconut cream(I purchase the small cans of coconut cream for this recipe but you can also skim the coconut cream from the top of canned coconut milk and reserve the remaining "milk" for another purpose.)
2TBhoney
1 1/2tsppure vanilla extract
1 1/2cupsfresh fruitwhole blueberries, diced mangos, diced strawberries, whole raspberries, whole or halved blackberries- pick one or a combo
Grease a large skillet with oil (coconut or olive oil works well). Heat the skillet over medium heat until warm. Add the nuts, coconut, and salt. Toast the nuts and coconut for 3-4 minutes, stirring frequently, just until the coconut is golden. Add the honey and stir. Cook for 2 minutes, stirring frequently. Remove the skillet from the heat and allow the mixture to fully cool.
In a large bowl, whisk together the yogurt, coconut cream, vanilla extract, and honey.
Place a few tablespoons of fruit in the bottom of each mason jar (I use 8-ounce jars). Top the fruit with yogurt filling, and then more fruit. Add the cool nut topping to the top of each jar.
Secure the lid on each jar and store in the fridge. Yogurt parfaits will keep in the fridge for 3-5 days, depending on the fruit.