Q1: Can I substitute regular yogurt for coconut yogurt, and will it still be gluten-free?

Yes, you can substitute regular dairy yogurt for coconut yogurt if you're not avoiding dairy. Greek yogurt works particularly well as it has a similar thick consistency. As mentioned in Step 2, you'll mix it with honey the same way. Regular plain yogurt is naturally gluten-free, so this substitution maintains the gluten-free status of the recipe. However, always check your yogurt label to ensure no gluten-containing additives have been included, and note that using dairy yogurt will change the tropical coconut flavor profile of the dish.

Q2: How do I know when the coconut is properly toasted in Step 1, and what happens if I burn it?

In Step 1, you'll toast the shredded coconut for 2-3 minutes over medium heat, stirring frequently. The coconut is done when it turns golden brown and releases a fragrant, nutty aroma. Watch it carefully during the last minute as coconut can go from perfectly toasted to burnt very quickly. If you notice any dark brown or black spots or a bitter smell, the coconut has burned and should be discarded and started fresh. The key is constant stirring and removing it from heat as soon as it reaches that golden color, then letting it cool completely before using as directed in Step 8.

Q3: What if I don't have four small glass jars or parfait cups as listed in the Equipment?

You have several alternatives to the four small glass jars or parfait cups mentioned in Step 4. You can use regular drinking glasses, small bowls, mason jars, or even teacups to create your parfait layers. If you only have larger containers, you can make 2-3 larger parfaits instead of 4 smaller ones by adjusting the portions accordingly. Wine glasses or champagne flutes also work beautifully and make an elegant presentation. The key is choosing clear containers if possible so the pretty layers of yogurt and pineapple are visible, and ensuring they have enough depth to accommodate the multiple layers described in Steps 4-7.

Q4: Can I use canned pineapple instead of fresh, and do I need to adjust anything?

Yes, you can substitute canned pineapple for the fresh pineapple called for in the ingredients. Use canned pineapple chunks packed in juice (not syrup, which would make the parfait too sweet). As mentioned in Step 3, it's important to pat the pineapple dry with paper towels to remove excess juice, and this is even more critical with canned pineapple since it contains more liquid. Drain the canned pineapple thoroughly in a colander first, then pat very dry to prevent the parfait from becoming watery. You'll need about 2 cups of drained pineapple chunks, which is typically one 20-ounce can.

Pineapple Coconut Yogurt Parfait Pots

These Pineapple Coconut Yogurt Parfait Pots bring the vibrant flavors of the tropics to your breakfast or snack routine with minimal effort and maximum flavor. Inspired by the classic Hawaiian combination of pineapple and coconut, these parfaits layer creamy coconut yogurt with sweet, juicy pineapple chunks to create a naturally gluten-free dessert or breakfast that tastes like a vacation in every bite.

What makes these parfait pots truly special is their simplicity and versatility. The coconut yogurt provides a rich, dairy-free base that's naturally creamy and slightly tangy, perfectly complementing the bright sweetness of fresh pineapple. A drizzle of honey adds just the right touch of sweetness, while toasted coconut flakes provide a delightful textural contrast and nutty flavor that ties everything together.

Perfect for meal prep, these parfait pots can be assembled in minutes and stored in the refrigerator for up to three days, making them ideal for busy mornings or as a grab-and-go snack. The individual serving containers make portion control effortless and transport a breeze. Whether you're rushing out the door or need a quick afternoon pick-me-up, these tropical treats deliver both nutrition and satisfaction.

This recipe is naturally gluten-free and can easily be made vegan by using maple syrup instead of honey. The combination of protein from the yogurt, natural sugars from the fruit, and healthy fats from the coconut creates a balanced snack that will keep you energized throughout your day.

Julia

Recipe Author: Gluten-Free & Specialty Diet Chef

Nutrition

10 minutes

None servings

185 calories

Fat 8.00g

Carbs 28.00g

Protein 3.00g

Ingredients

2 cups	coconut yogurt, plain or vanilla
2 cups	fresh pineapple, cut into small chunks
2 tbsp	honey
1/4 cup	unsweetened shredded coconut, toasted
1 tsp	lime zest, freshly grated (optional)
8 leaves	fresh mint leaves, for garnish (optional)

Equipment

paper towels

small mixing bowl

spoon

small skillet

knife and cutting board

microplane or zester

four small glass jars or parfait cups with lids

Clean Eating

Meets clean eating requirements with whole, minimally processed ingredients like fresh pineapple, coconut yogurt, and natural honey. No artificial additives or refined ingredients are used.

Gluten-Free Diet

Naturally gluten-free recipe using coconut yogurt, fresh pineapple, and no gluten-containing ingredients. The recipe explicitly mentions being 'naturally gluten-free' and uses whole food ingredients safe for those avoiding gluten.

Mindful Eating

Supports mindful eating by featuring whole ingredients with varied textures and colors, encouraging slow, conscious consumption and sensory appreciation of fresh, natural foods.

Plant-Based Diet

This recipe can be easily adapted to a plant-based diet by using vegan coconut yogurt and replacing honey with maple syrup. It features whole plant ingredients like pineapple, coconut, and plant-based yogurt.

Vegan Diet

By substituting honey with maple syrup, this recipe becomes fully vegan. It uses coconut yogurt, fresh pineapple, and plant-based ingredients that align perfectly with vegan dietary principles.

Instructions

3 min

Toast the shredded coconut in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until golden brown and fragrant. Remove from heat and let cool completely.

In a small bowl, mix the coconut yogurt with honey until well combined and smooth.

1 min

If using fresh pineapple, cut it into small bite-sized chunks, about 1/2-inch pieces. Pat dry with paper towels to remove excess juice.

3 min

Prepare four small glass jars or parfait cups. Spoon about 1/4 cup of the sweetened coconut yogurt into the bottom of each container.

1 min

Add a layer of pineapple chunks on top of the yogurt, using about 1/4 cup per container.

1 min

Add another layer of coconut yogurt, using the remaining yogurt divided evenly among the four containers.

Top with the remaining pineapple chunks, distributing them evenly among all four parfaits.

Sprinkle the toasted coconut flakes over the top of each parfait. If using, add a pinch of lime zest to each parfait for extra brightness.

Garnish each parfait with fresh mint leaves if desired. Cover with lids or plastic wrap and refrigerate until ready to serve, or enjoy immediately.

Pineapple Coconut Yogurt Parfait Pots

Nutrition

Ingredients

Equipment

On Diet

Clean Eating

Gluten-Free Diet

Mindful Eating

Plant-Based Diet

Vegan Diet

Instructions

Frequently Asked Questions

Q1: Can I substitute regular yogurt for coconut yogurt, and will it still be gluten-free?

Q2: How do I know when the coconut is properly toasted in Step 1, and what happens if I burn it?

Q3: What if I don't have four small glass jars or parfait cups as listed in the Equipment?

Q4: Can I use canned pineapple instead of fresh, and do I need to adjust anything?