Banana Coconut Parfait
I used to dread mornings. Every day began exactly the same way: being jolted awake too soon by the sound of a beeping alarm clock, groggily dragging myself into the shower, getting dolled up and then chugging coffee as if my life depended on it as I maneuvered my way around angry city commuters (side note: why is it that people are always in such a rush to get to work in the morning?)
Mornings are very different these days.
I never thought I would say this but morning has become my favorite time of the day. At some point along the way I went from being a night owl to a semi-early bird. These days I wake up naturally at around 7am, often before my alarm even goes off. The angry beeping clock is gone; when the alarm does wake me up I hear soft music.
I love the quiet haze of morning as the yellow-tinted sunlight creeps through the window. Â I love sitting with my cat and catching up on the news with that first perfect cup of coffee.
My breakfasts aren’t usually very exciting. I alternate between smoothies, quinoa porridge or egg, cheddar and Sriracha on an english muffin. When I’m feeling like more of a treat, I love having a parfait.
I like to prepare several of these parfaits at once and then eat them for breakfast throughout the week. When it comes time to enjoy them I mix everything together in a bowl. But it looks so pretty in layers, doesn’t it?
This granola recipe is intentionally not very sweet. When paired with ripe bananas… it’s perfect. The fattiness of the coconut cream brings everything together but if you’d like a more traditional parfait, plain yogurt can be substituted in place of coconut milk. Also, the granola might lose some of it’s crunchiness if it’s in the refrigerator for too long. It still has texture so it doesn’t bother me. But one way to avoid this is to place a small parchment round between the granola and coconut cream layer.  Simply remove the parchment before enjoying.
Banana Coconut Parfait
Ingredients
- 1 14.5 ounce can full fat coconut milk
- 3 tablespoons honey, divided
- 1 cup rolled oats
- 1/4 cup raw sunflower seeds
- 1/4 cup unsweetened coconut flakes
- 1 tablespoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pure vanilla extract
- 1 tablespoon water
- 4 very ripe bananas, peeled
Instructions
- Place the can of coconut milk in the refrigerator overnight. This will cause the liquid to separate and a solid layer of coconut cream will form on top. Carefully open the can and scoop the solid layer into the bowl of a stand mixer (or a regular bowl if using a hand mixer). Add 1 tablespoon of honey. Using the whisk attachment, whip the coconut cream on high speed until light and fluffy. Set aside.
- Preheat oven to 275 degrees F.
- In a medium bowl combine oats, sunflower seeds, coconut flakes, cinnamon and salt. In a separate bowl whisk together remaining honey, vanilla and water. Pour the wet mixture into the dry and stir well to combine. Line granola in a thin layer on a baking sheet and bake for 35-45 minutes, until dry and crunchy. Stir the granola every 10-15 minutes to prevent the coconut flakes from burning.
- Place the bananas in a bowl and use a potato masher to make a puree. Divide the bananas into 4-6 serving bowls.
- Top banana puree with the granola and then finish with the whipped coconut cream. Serve or cover and refrigerate.
Notes
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
Roger Stowell says
That is wonderful. It entails more work than I am willing to put into breakfast, but I can dream. Must make that granola recipe of yours.
Jennifer Farley says
I’m never willing to put much work into breakfast unless it’s something that I can make a lot of in advance like this. Mornings shouldn’t be complicated.
Kirsten says
Jen, what a great-looking recipe. I love how you can make up several at a time for eating throughout the week. I saw Alanna do that with smoothies on A Veggie Venture and it triggered an epiphany in me.
Thanks!
Kristen says
This is such a gorgeous breakfast parfait, Jennifer! I love mornings too – especially Sunday mornings!
Jenny says
Whoa. I’m sure these taste as STELLAR as they look! I’ve evolved into a morning bird myself over the years. There is something magical about that first morning light. XO
Tieghan says
YUM!
Jennifer says
The mornings are my favorite time of the day! I get up around 4am on the weekends, and try to get as much done as I can so I can enjoy the rest of the day.
Your parfait looks amazing! I love canned coconut, it tastes so good with banana! Nice recipe!
Carla says
What’s your secret because I am soooo not a morning person! Although my body does wake up naturally 7-8 am on the weekends (doesnt mean I roll out of bed haha). Im looking for healthier breakfast ideas that I can eat at work. I don’t have any bananas or I’d make this right now (didnt eat breakfast yet). Putting on my shopping list!
Kayle (The Cooking Actress) says
These look sooooo delicious and like such a perfect breakfast!
Anna says
Early mornings are very important to me and my Hubby. It’s before the kids get up and the craziness begins :) Love this parfait! Especially the coconut milk in it :)
Marie says
YUM! Just so happens I have everything to make these at home – think I will do your idea of whipping up a few for breakfast treats this week!
Megan says
I’m an early bird, too. I just recently made banana parfaits with silken tofu, but coconut cream sounds divine. When you make them ahead of time do you have a problem with the granola getting soggy?
Jennifer Farley says
Great question. I haven’t found it to be a problem if I put the parfaits immediately in the fridge. It might lose some crunchiness but it will still have texture. If you want to be safe you can put small rounds of parchment between the layers. When you mix everything together you can remove the parchment.
Megan says
Thanks for the tip! I will definitely try to make parfaits in advance.
Shanna says
I just put two cans of coconut milk in the fridge. The kind I use is organic in a bpa free can and is the ONLY brand I have found that completely solidifies when chilled instead of just the top inch or two – it’s awesome. Natural Value – I buy it by the case off amazon. I will make the granola today and this will be my breakfast the next few days!!
Jennifer Farley says
I forgot to mention something that I’ll add to the post but I want to make sure you see it. The granola can lose a bit of it’s crunch if it’s in the refrigerator too long. This doesn’t bother me because it still has texture but if you want it just as crunchy you can put a small circle of parchment in between the granola and coconut cream layers. Just remove it before mixing the layers.
Kelly says
Jen, I love the simplicity and beauty of your recipes and photography. This parfait looks delightful and I love a woman who uses full fat coconut milk without making apologies!
Jennifer Farley says
Thank you so much, Kelly!
Averie says
So pretty and great idea. Having something like this ready can take a blah morning into a way better one :)
Kiran says
I use coconut cream from TJ’s. It’s super thick and creamy. Just make sure you don’t shake it too much ;)
Love breakfast parfait. And your photography :)