This layered mango coconut parfait brings the flavors of a tropical paradise straight into a meal-prep jar. Featuring a crunchy oat-coconut base, sweet mango coulis, and a velvety whipped coconut-mango marble cream, it makes for a high-protein, energy-boosting breakfast or dessert.
Prep Time: 15 mins | Chill Time: 1 hr | Yields: 4 Jars
Ingredients
Tropical Crunch Base:
1 cup Rolled Oats or Low-Sugar Granola
1/4 cup Unsweetened Shredded Coconut or Coconut Flakes
1 tbsp Honey or Maple Syrup
Mango Coulis Layer:
1 1/2 cups Ripe Mango Cubes (fresh or thawed frozen)
1 tbsp Fresh Lime Juice
Coconut Mango Marble Whip:
1 cup Full-Fat Coconut Cream (chilled overnight)
1 cup Plain Greek Yogurt or Vanilla Protein Yogurt
1 scoop (approx. 30g) Vanilla Protein Powder (optional)
2 tbsp Honey or Monk Fruit Sweetener
Toppings: Fresh diced mango and toasted coconut flakes
Step-by-Step Instructions
1. Prepare the Crunch Base: In a small skillet over medium heat, toast the rolled oats and shredded coconut with honey for 3–4 minutes until golden and fragrant. Allow to cool completely.
2. Make the Mango Coulis: Blend 1.5 cups of mango cubes with lime juice in a blender until completely smooth. Set aside half for layering and reserve the rest for marbling.
3. Whip the Cream: In a bowl, whip the chilled coconut cream, Greek yogurt, protein powder, sweetener, and reserved mango puree together until light and fluffy.
4. Assemble the Jars:
Distribute the tropical crunch base evenly across the bottom of 4 glass jars.
Spoon a layer of fresh mango coulis over the crunch base.
Pipe or spoon the whipped coconut-mango marble cream on top.
5. Garnish & Chill: Top each jar with extra diced mango and toasted coconut flakes. Seal with lids and refrigerate for at least 1 hour before serving.
Macro Breakdown (Per Jar)
Calories: ~320 kcal
Protein: 14g–18g (varies with protein powder added)
Carbs: 36g
Fats: 12g
Fiber: 5g