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Recipe: Apricot Mango Parfait Crunch

Written by Redwood Hill on . Posted in Recipes

Chopped macadamia nuts and bananas add to the tropical flavors in this healthy parfait made with our Apricot Mango Goat Milk Yogurt.

Apricot Mango Parfait Crunch

By Published:

  • Yield: 1 (1 Servings)
  • Prep:

Colorful, elegant, and simple to make; parfaits are like little edible craft projects. We love using Erewhon Organic Crispy Brown Rice Cereal for the extra crunch layer in this gluten-free parfait. This tropical tasting recipe was developed by Sharon Bice. All ingredients and quantities are flexible - gather the kids and have fun creating your own! Makes 2 parfaits.


  • Layer ingredients:
  • 1 6 oz. tub Redwood Hill Farm Goat Milk Yogurt Apricot Mango flavor
  • 2 Tbsp. macadamia nuts chopped
  • 1/2 cup dried mango chopped
  • 1 banana sliced into rounds
  • 1 cup Crispy Brown Rice Gluten Free Cereal such as Erewhon brand
  • Banana Puree Topping:
  • 1 banana
  • 1 Tbsp. lemon juice
  • 2 tsp. agave syrup (or to taste for sweetness)
  • 1/8 tsp. cinnamon


  1. Using a mini food processor, or by hand with a fork, puree one banana, stirring in the lemon juice, agave syrup and cinnamon.
  2. Lay out all ingredients, then layer in each pretty glass dish: Yogurt, dried mango, crispy cereal, yogurt. Lay banana rounds around the side, and continue layering yogurt, then cereal. Top with a dollop of banana puree, and sprinkle the top with macademia nuts and more dried mango.

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