Chocolate-coconut Parfait

Keep it simple and streamlined by serving this parfait ‘as is,’ or jazz it up with a layer of berries and granola.

How to Make a Dairy-Free Chocolate-Coconut Parfait
Courtesy Image

These plant-based parfaits are not only elegant and tasty, but also ridiculously easy to make and actually pretty good for you (for a dessert, anyway).

While the combination of chocolate pudding and coconut yogurt make this healthy dessert deliciously rich, this dairy-free treat can substitute as a healthier option at your next potluck or barbecue.

Nutrition (per serving)

Calories: 352; Carbs: 66 g; Protein: 8 g; Fat: 9 g; Omega-3: 0.05 g; Fiber: 10 g

Recipe and photo courtesy of Kristi Keating, a contributing expert to Men’s Fitness and HUMANFITPROJECT.

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Prep time

5 min.

  • 2 cups organic coconut yogurt
  • 1 batch of chocolate pudding (see below)
  • 1 sliced strawberry, for garnish
  • For the chocolate pudding:
  • 4 ripe bananas
  • ½ cup cashews
  • ½ cup dried dates (pits removed)
  • ⅓ cup cacao powder (or carob powder)
  • ½ cup plain quick oats
  • ¼ tsp vanilla flavoring
  • Pinch of sea salt

For the chocolate pudding, blend the ingredients in a high-speed blender until silky smooth. Note: You will need the tamper tool to press the ingredients down into the blades until it catches (remember to keep the lid on when using the tamper tool). 

Place pudding into a sealed glass container and let cool in the fridge (to thicken) for at least 2 hours or overnight.

To assemble the parfait, Place about ⅓ cup chocolate pudding into the bottom of each glass, add ½ cup coconut yogurt and another ⅓ cup pudding. Garnish with strawberry slice. Serve chilled.