Go Back
tropical fruit parfaits in a glass, layered with kiwi, mango, coconut chia pudding, and homemade granola.

Tropical Fruit Parfait + Gluten-free Honey Ginger Granola

Lauren Regnier
Take a trip to paradise with this tropical fruit parfait, layered with fresh kiwi and mango, creamy coconut chia pudding, and crunchy homemade honey ginger granola.
Prep Time 20 mins
Bake Time 30 mins
Total Time 50 mins
Course Breakfast, Dessert
Cuisine American Fusion
Servings 2 people


For the granola

  • 1 1/2 cups gluten-free rolled oats can use regular
  • 1/4 cup shredded coconut
  • 1 cup chopped walnuts
  • 1/4 cup sunflower seeds
  • 1 tbsp chia seeds
  • 1 tbsp ground flax seed
  • 1 tsp vanilla
  • 1/3 cup honey
  • 1/3 cup coconut oil melted
  • 2 tso ground ginger
  • 1/2 tsp cinnamon
  • pinch of salt
  • 1 tbsp oat milk or milk of choice
  • 3 tbsp coconut flour or flour of choice

For the parfait

  • 1 cup coconut milk or milk of choice
  • 1/4 cup chia seeds + extra to thicken, if necessary
  • 1-2 mangos chopped
  • 3 kiwis chopped
  • shredded coconut, toasted to garnish
  • 1-2 cups yogurt


  • Start by making the chia pudding. Combine chia seeds and coconut milk in a jar or small bowl and whisk or shake until full combined. Put in the fridge for 30-60 mins. If pudding is too thin, add a tbsp of chia seeds, mix, and let thicken for another 15 mins.
  • Preheat oven to 325 degrees F. Line a baking sheet with parchment or a silicone mat and set aside.
  • In a large bowl combine dry ingredients for the granola—oats, shredded coconut, walnuts, sunflower seeds, chia seeds, and flax.
    In a smaller bowl add honey, melted coconut oil, ginger, cinnamon, and salt and mix until fully incorporated. Add wet mixture to dry ingredients and mix until dry ingredients are evenly coated. Add coconut flour and oat milk and mix one last time.
  • Spread granola mixture onto into a single layer on a prepared baking sheet. Bake on the center rack for 25-35 mins, until golden brown and fragrant. For a chunky granola, do not stir mixture while baking.
    When granola is done, let it cool completely on the pan before breaking it apart.
  • While granola is baking, chop mango and kiwi and set aside. Lightly toast coconut flakes in a pan over med-low heat until golden brown and set aside. Keep a close eye to ensure the flakes don't burn.
  • When granola is cooled you can start building your parfait. I like to layer the granola on the bottom, then chia pudding, fruit, more granola, yogurt, and more fruit. Then top with more granola and a sprinkle of toasted coconut.


Watch this video to learn how to cut a mango.  
You can omit milk and flour from granola, but it will be less crunchy. 
For chunky granola, don't mix it up while it's baking or until it's completely cooled. 
Check out the "How to ditch the recipe" section of the post for substitution suggestions. 
Keyword fruit parfait, parfait, tropical fruit parfait