Tropical Fruit Parfait Cups
Colorful tropical fruit parfait cups layered with honey-sweetened Greek yogurt, mango, strawberries, orange, kiwi, and dragon fruit.
Servings: 2 cups
Ingredients
Fruit for Layers (Cubed)
- 1/2 large mango approximately 150 g, diced
- 1 cup strawberries approximately 150 g, cubed
- 1 medium orange approximately 150 g, cubed
- 2–3 small kiwi approximately 150 g, cubed
Fruit for Decoration (Cup Sides)
- 2–3 medium strawberries sliced
- 1 medium kiwi sliced into rounds
- 1 small orange sliced into rounds
- 1/2 small dragon fruit (pitaya) approximately 150 g, cut into small triangles
Yogurt Layer
- 1 1/4 cups Greek yogurt 300 g
- 1 tablespoon honey 21 g
Instructions
- In a small mixing bowl, combine the Greek yogurt and honey. Stir until the honey is fully incorporated and the mixture is smooth and creamy.
- Press the thin fruit slices (strawberry, kiwi, and orange rounds) and dragon fruit triangles firmly against the inside walls of your serving glasses so they stay in place.
- Add a generous layer of the mixed fruit cubes (mango, strawberry, orange, and kiwi) to the bottom of each cup.
- Spoon a layer of the sweetened Greek yogurt over the fruit.
- Continue alternating layers of fruit and yogurt until the cups are full, being careful not to dislodge the fruit slices along the sides.
- Top with any remaining fruit cubes and serve immediately.
Notes
Make sure the inside of the glass is completely dry before pressing on fruit slices, or they won't stick.
A mandoline gives you thin, even slices for the best window effect against the glass.
These are best served immediately, but can be kept in the fridge for up to 4 hours.
For a vegan version, swap the Greek yogurt for coconut cream and use agave instead of honey.