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Gluten Free Berry Coconut Yogurt Parfait

Mother’s Day is coming up and I just made a new Berry Coconut Yogurt Parfait breakfast recipe that would be perfect for kids to make their moms. It’s simple and fun for kids to make, plus it makes a nice presentation they’ll be proud to show off. Here’s how it came about.

I find myself experimenting in the kitchen a lot at breakfast time, always looking to find things that are quick, easy and healthy for busy mornings. My breakfasts usually involve warm food, but the weather has been getting hot lately (high 80’s already!), and with summer approaching I wanted to try something different. Parfaits looks so pretty, and I always have non dairy yogurt on hand as well as gluten free granola, so I decided to try making my own version that both kids and adults would like.

My son loves eating yogurt and granola, so I figured he would be an easy target to please, but I wasn’t sure what my daughter would  think. I liked the idea of having the different textures, but felt it needed a third to balance out the creaminess of the yogurt and the crunchiness of the granola. So, I blended some frozen strawberries to give it a sweet, icy layer and then topped it all with fresh fruit. It was really fun to eat – very flavorful and the textures complimented each other well. The parfaits were a big hit with both of my kids and I really enjoyed mine too! Hooray for easy, healthy breakfasts.

Gluten Free Berry Coconut Yogurt Parfait

This recipe is gluten free, dairy free, soy free, egg free, and peanut free. It makes two servings, so multiply the recipe depending on how many people you are feeding. 



  1. 10 oz. dairy free raspberry yogurt (we used 2 single serve containers of GF Certified So Delicious coconut yogurt)
  2. 1/2 cup frozen strawberries
  3. 1/2 cup GF Certified Purely Elizabeth Cranberry Pecan Ancient Grain Granola
  4. 4 fresh strawberries
  5. 1/4 cup fresh blueberries


  1. Take out all of your ingredients and two small mason jars and set aside. I like using these because you can see the pretty layers of the parfait.
  2. Add the frozen strawberries to a food processor (I like using our Beaba babycook, but any food processor that takes small amounts should work).
  3. Turn the food processor on, but watch closely so that they become finely chopped and not pureed. Pureed strawberries will be too thin. It took me 15 seconds of pulsing to get the desired consistency.
  4. Add a layer of coconut yogurt.
  5. Add a layer of granola. If you don’t have Purely Elizabeth Cranberry Pecan Ancient Grain Granola, you can substitute it with another gluten free granola, but try to choose one that also has tree nuts, chia seeds, ancient grains, and dried fruit to mimic the texture and health benefits this one has).
  6. Add a layer of the frozen strawberries.
  7. Add another layer of coconut yogurt.
  8. Top with a heaping spoonful of the frozen strawberries.
  9. Add fresh blueberries and strawberries to the top.
  10. Serve and enjoy!