Coconut-Mango Lassi Parfait with Toasted Coconut and Date Granola
A vibrant Indian-inspired dessert that layers silky mango-coconut lassi with crunchy, date-sweetened granola. The lassi—a traditional yogurt-based drink—becomes a creamy parfait base, topped with homemade granola bursting with toasted coconut, oats, and soft dates. Cardamom and a hint of lime round out the tropical flavors. Serve chilled for a refreshing yet satisfying treat.
Steps
Before you start
- Chill four serving glasses or bowls in the refrigerator for at least 15 minutes before assembling
- Have chilled yogurt and coconut milk ready
- Preheat oven to 325°F (163°C) for the granola
Toast the granola baseOven 325°F / 165°C
- Preheat oven to 325°F (163°C).
- In a medium bowl, combine rolled oats, unsweetened shredded coconut, chopped dates, melted coconut oil, fine sea salt, and ground cardamom.
- Stir until everything is evenly coated in oil and spices.
- Spread the mixture in a thin, even layer on a parchment-lined 13×9-inch (33×23 cm) baking sheet.
- Bake for 20–25 minutes, stirring every 5–7 minutes, until the oats turn golden brown and the coconut is fragrant and deeply toasted.
- Watch carefully in the last few minutes—coconut can burn quickly.
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Ready when: Oats and coconut are golden brown; dates are slightly caramelized; the mixture is fragrant
Tip: Stir the granola frequently to prevent burning; the coconut darkens quickly at the end of baking
Cool the granola
- Remove the baking sheet from the oven and let the granola cool on the pan for 10 minutes.
- The mixture will crisp up as it cools.
- After 10 minutes, carefully break it into bite-sized clusters using a wooden spoon or spatula, working gently so you get a mix of large chunks and smaller pieces.
- Transfer to a plate and let cool completely to room temperature—about 10–15 minutes.
- If using pistachios, fold them in now.
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Ready when: Granola is cool and fully crisped; clusters hold together when broken
Tip: Don't skip the cooling time—the granola will crisp up dramatically and become much crunchier
Blend the lassi
- In a blender, combine cold Greek yogurt, chilled mango chunks, cold coconut milk, fresh lime juice, ground cardamom, and honey.
- Blend on high speed for 45–60 seconds until smooth and creamy, with no visible chunks of mango.
- The lassi should be thick and pourable, resembling a thin smoothie.
- Taste and adjust: add a squeeze more lime for brightness or a drizzle more honey for sweetness if desired.
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Ready when: Lassi is completely smooth with no mango chunks visible
Tip: Use cold ingredients and blend just enough to reach smooth consistency—overblending can make the yogurt thin and watery
Assemble the parfaits
- Working with chilled serving glasses, spoon one-third of the mango-coconut lassi into the bottom of each glass (about 2.5–3 oz / 75–90 ml per glass).
- Top with a generous handful of cooled granola (about 2–3 tablespoons / 20–30 g per glass).
- Layer another one-third of the lassi on top, then add more granola.
- Finish with the remaining lassi, and crown each parfait with a final small handful of granola and a few mint leaves if desired.
- Serve immediately while the granola is still crunchy.
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Ready when: Parfaits are layered and ready to serve; granola is visible on top
Tip: Assemble just before serving so the granola stays crispy—if made ahead, the granola will soften from the moisture in the lassi
Good to know
Tips
- For a protein boost, add 2–3 tablespoons of raw pistachios, almonds, or cashews to the granola mixture before toasting. They'll stay crispy and add richness.
- If your mango is not very sweet, increase the honey in the lassi by an extra ½ tablespoon (7 g). Taste as you go—every mango variety has different natural sweetness.
- To make this dairy-free, substitute Greek yogurt with thick coconut yogurt or cashew cream (¾ cup raw cashews soaked and blended with ¼ cup water and 1 tablespoon honey). The flavor will be equally creamy and tropical.
- Layer the parfait just before serving to maintain the contrast between creamy and crunchy. If making ahead for a gathering, provide granola and lassi separately and let guests assemble their own parfaits.
Make ahead
The granola can be made up to 3 days ahead and stored in an airtight container at room temperature. The lassi base can be blended and refrigerated for up to 4 hours, though it's best consumed fresh. Assemble the parfaits within 15 minutes of serving to keep the granola crunchy.
Storage & reheating
Store cooled granola in an airtight container at room temperature for up to 3 days. The granola will begin to soften if stored with the lassi, so keep them separate. Leftover lassi can be refrigerated in a covered container for up to 2 days; stir gently before using. Assembled parfaits do not store well—they are best eaten immediately. To reheat granola that has softened, spread on a baking sheet and warm at 300°F (150°C) for 5–10 minutes until crispy again.
Substitutions
- Greek yogurt, plain, full-fat, cold → Regular whole-milk yogurt or hung yogurt (labneh). Use the same amount. The lassi will be slightly less thick; blend well to combine. Labneh will make it even creamier and tangier.
- Fresh mango flesh, ripe and chilled, or thawed frozen mango → Frozen mango chunks (thawed) or canned mango pulp. Use the same amount. Frozen mango works beautifully and is often more consistent in flavor. Avoid canned mango in heavy syrup; use unsweetened pulp or drain well and reduce honey slightly.
- Medjool dates, pitted → Deglet Noor dates or figs, chopped. Medjool dates are creamier and sweeter; Deglet Noor dates are smaller and less sweet. Use the same amount, or add 1 teaspoon honey to the granola if using Deglet Noor. Dried figs add a subtle earthiness.
- Coconut oil, unrefined → Ghee or unsalted butter, melted. Use the same amount. Ghee adds a rich, nutty flavor that complements cardamom beautifully. Butter will work but won't taste as distinctly coconut-forward.
