Dessert Island Parfait

1. 1

   Cook's Note: For toasted coconut, just cook shredded coconut in a dry skillet until lightly browned.

2. 2

   Add coconut extract to yogurt and mix well.

3. 3

   Spoon half of the yogurt into a glass, and then top with half of the banana and half of the mango.

4. 4

   Repeat layering with the remaining yogurt, banana, and mango.

5. 5

   Top with whipped topping (add an extra serving, if you like) and coconut shreds and enjoy!

6. 6

   PER SERVING (entire recipe): 199 calories, 1g fat, 107mg sodium, 43.5g carbs, 2.75g fiber, 33.5g sugars, 8g protein

* Per serving · 4 servings · Values may vary.

No additional tips available.