Chocolate & Toasted Coconut Quinoa Parfaits

Seriously Delish, page 78

My first experiences with coconut were always with the sweetened shredded stuff you get in the baking aisle. Needless to say, I grew up thinking I didn’t like coconut.

Reading How Sweet It Is and not liking coconut puts you at a disadvantage. Jessica uses it all the time. I finally gave in, and tried it again. I noticed that Jessica was using unsweetened flaked coconut, which I didn’t even realize was a thing, but Bob’s Red Mill Flaked Coconut and Trader Joe’s Light Coconut Milk* are pantry staples now.  I’ve actually started to enjoy coconut things….like this fun parfait.

It all starts with a variation of Jessica’s breakfast quinoa, which is great on it’s own, but then she layers it with greek yogurt, toasted coconut, and chocolate. Oh and I totally splurged and bought the full fat Fage for this, annnnnd I’m not sure I’ll ever go back to the non fat stuff.

DSC_0308

These were a little high maintenance to make if you were going for the true parfait layer effect. Also, I found that I really wanted more chocolate in the parfait pictured above, but I didn’t measure anything when I made it, so that’s probably my fault. For round two, I just tossed everything in a container and took it to work.  All the same flavor, less effort.  And with a generous handful of chocolate chips, it definitely hit that chocolate craving too.

*If you can find it! Every time I go to Trader Joe’s they’re sold out of the stuff, so I have to stalk the stock boy and buy as many cans as I can carry the minute it hits the shelves.  I’ve also commissioned my mom to pick up cans anytime she sees them.

PS: I moved the tracking table to the sidebar. I think it keeps things cleaner.

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