Tropical Coco-Banana Nice Cream Parfait

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!

  • 20 mins prep 20 mins total


  • ⅓ cup Nature’s Path Organic Honey Almond Granola (plus more for topping)
  • 1 Ataulfo mango, chopped
  • 1 kiwi, chopped
  • ½ banana, chopped

Coco-Banana Nice Cream:

  • 1 ½ ripe frozen bananas
  • 3 tbsp shredded coconut
  • 2 tbsp coconut milk
  • 1 ½tbsp 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.