Strawberry Coconut Yogurt

MAKES 4 SERVINGS

Bursting with flavor from the crunchy granola topping, tart strawberries, toasted coconut, and sweet honey, this is an easy dessert to whip up when you’re in a time crunch. In fact, it may very well become your go-to dessert for busy nights.

INGREDIENTS

1 cup unsweetened shredded coconut
2 cups plain Greek yogurt
2 cups granola
2 cups chopped strawberries
4 tablespoons honey

INSTRUCTIONS

1. Choose four (8-ounce) containers; these can be jars or bowls, glass, or plastic.
2. Preheat oven to 325°F and line a cookie sheet with parchment paper.
3. Bake the shredded coconut on the prepared cookie sheet for 6 minutes. Toss and bake for an additional 6 minutes, or until golden brown.
4. Divide the yogurt evenly between the four bowls, add the granola, and top with the strawberries.
5. Sprinkle with the toasted coconut and drizzle with honey. Serve and enjoy!

This AMAZING recipe and more can be found in my new Diabetic Kitchen cookbook here