Vegan Berry Treat Coconut Layers (Printable Version)

Fresh berries layered with coconut yogurt and crunchy granola.

# What You'll Need:

01 - 1 cup fresh strawberries, hulled and sliced

02 - 1 cup fresh blueberries

03 - 1 cup fresh raspberries

04 - 2 cups unsweetened coconut yogurt

05 - 2 tablespoons maple syrup

06 - 1 teaspoon vanilla extract

07 - 1 cup gluten-free granola

08 - 2 tablespoons chopped fresh mint

09 - Zest of 1 lemon

01 - In a medium bowl, gently toss the hulled strawberries, blueberries, and raspberries to combine.

02 - In a separate bowl, whisk the unsweetened coconut yogurt with maple syrup and vanilla extract until the mixture is smooth and creamy.

03 - Begin assembly by placing a spoonful of the mixed berry blend at the base of each serving glass or bowl.

04 - Spoon a generous layer of the sweetened yogurt mixture over the fruit base.

05 - Distribute an even layer of gluten-free granola atop the yogurt.

06 - Repeat the layering sequence once, ensuring the granola forms the final top layer.

07 - Finish with a garnish of chopped fresh mint and lemon zest as desired.

08 - Serve immediately to preserve the granola's texture, or chill for up to one hour prior to serving.

01 -

It comes together in under ten minutes, no cooking required, just assembly and joy.
The contrast between cool yogurt, tart berries, and crispy granola hits every texture your mouth could want.
Naturally vegan and dairy-free, but honestly nobody needs to know that unless you tell them.

02 -

Granola absorbs moisture fast, so if you're making this ahead, keep the granola separate and add it just before eating.
The sweetness of berries varies wildly depending on the season; taste as you go and adjust the maple syrup accordingly.

03 -

Chill your glasses or bowls before assembling if you have five minutes; the cold makes everything stay crispy longer.
The lemon zest is subtle but essential; it brightens the berries and cuts through the richness of the yogurt in a way that feels almost magical.