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Tropical Coco-Banana Nice Cream Parfait

Tropical Coco-Banana Nice Cream Parfait
  • Prep Time: 20 Minutes

Fresh mango, kiwi, and banana add a tropical twist to this frosty coco-banana nice cream parfait. A layer of Honey Almond Granola offers a touch of sweet nuttiness and plenty of crunch!


  • 1/3 cup Nature's Path Organic Honey Almond Granola (plus more for topping)
  • 1 Ataulfo mango, chopped
  • 1 kiwi, chopped
  • 1/2 banana, chopped

Coco-Banana Nice Cream:

  • 1 1/2 ripe frozen bananas
  • 3 tbsp shredded coconut
  • 2 tbsp coconut milk
  • 1 1/2tbsp maple syrup


  1. Prepare Coco-Banana Nice Cream: Combine all ingredients in a blender and blend on high until smooth and creamy, pausing to mix as needed.
  2. Begin assembling your parfait by layering the ingredients into a jar. Start with 1/2 of the chopped fruit, 1/3 cup of Nature’s Path Organic Honey Almond Granola, followed by the coco-banana nice cream, the remaining 1/3 cup of granola, and the remaining fruit. Top parfait with an extra sprinkle Nature’s Path Organic Honey Almond Granola.
Note: To make this breakfast parfait vegan, use Nature’s Path Organic Vanilla Almond Granola instead.

In This Recipe

About The Author

Brittany Mueller

Brittany is a Canadian-based vegan food blogger, recipe developer, and photographer.

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