Banana & Coconut Parfait
  • Total

    22
  • difficulty

    Easy

Banana and Coconut Yogurt Parfait

A cold layered dessert with banana, coconut yogurt and Cheerios.

Not included in the recipe

Utensils

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    Pan

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    Bowl

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    Spoon

Ingredients

Portions: 6

  • 5 Pieces Ripe Bananas sliced
  • 1 Tablespoon Oil, Coconut
  • 1 1/2 Tablespoon MAGGI® Coconut Milk Powder dissolved in 1 tbsp luke warm water
  • 2 Cups Yogurt, Plain, Low Fat, 12 Grams Protein Per 8 Ounce
  • 1/4 Cup Toasted Coconut
  • 1 Teaspoon Cinnamon Powder
  • 1 Cup CHEERIOS® Whole Oats Cereal 340g Box
  • 1 Tablespoon Honey
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Instructions

  • 1.In a frying pan, heat coconut oil. Caramelize bananas on both sides until golden brown. Set aside and allow to cool in a refrigerator.
  • 2.Coconut flavoured yogurt: In a bowl, combine dissolved MAGGI Coconut Milk Powder and yogurt.
  • 3.To assemble 6 glasses of parfait: In each glass, place 1/3 cup of coconut flavoured yogurt in the bottom of a mason jar, add a layer of caramelized bananas distributing evenly among jars then add a layer of NESTLE CHEERIOS 100% Whole Grain Oats and toasted coconuts. Repeat layers and finish with a drizzle of honey and cinnamon powder.

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Carbohydrates 42.7 g
Energy 275.8 kcal
Fats 10.5 g
Fiber 4.2 g
Protein 7.2 g
Saturated Fats 8.3 g
Sodium 106.4 mg

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A balanced menu provides a variety of food groups and key nutrients.

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Room for Balance Improvement (0 - 44)

This menu has room to improve its nutritional balance to help you meet dietary and nutritional recommendations.

Great Balance (70 - 100)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

Good Balance (45 - 69)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

What is the energy content breakdown?

32 10.5g / 32%
59 42.6g / 59%
9 7.2g / 9%
13 275.7g / 13%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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