Tamarind Yogurt Parfait with Toasted Sesame-Cumin Granola
A sophisticated no-bake dessert that layers tart tamarind-sweetened yogurt with a savory-spiced granola featuring toasted sesame seeds and cumin. The yogurt gets its subtle tang and fruity depth from tamarind paste balanced with honey, while the granola adds textural contrast and warm spice. Assemble just before serving to keep the granola crisp.
- Prep
- 20 min
- Cook
- 12 min
- Wait
- 15 min
- Total
- 47 min
- Makes
- 4 parfaits (about 1 cup each)
Steps
Before you start
- Have all ingredients measured and ready before you begin the granola, as it toasts quickly
- Make sure your tamarind paste is smooth and free of seeds or fibers
- If serving immediately, toast the granola just before assembly so it stays crisp
Toast sesame and cumin
- In a medium dry skillet over medium heat, add the sesame seeds and cumin seeds.
- Toast, stirring frequently with a wooden spoon, for 2–3 minutes until fragrant and the sesame seeds turn golden.
- Pour onto a plate to cool slightly (about 2 minutes).
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Ready when: Sesame seeds are golden and smell nutty; cumin is fragrant
Tip: Don't walk away—seeds burn quickly. Stir constantly to prevent uneven toasting.
Make granola base
- In the same skillet, combine the rolled oats, toasted sesame seeds, toasted cumin seeds, melted coconut oil, honey, salt, and black pepper.
- Stir continuously over medium heat for 4–5 minutes until the oats are lightly golden and the mixture is well combined.
- The coconut oil will coat everything and the honey will begin to caramelize slightly.
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Ready when: Oats smell toasty and are lightly golden brown throughout
Tip: Stir constantly to prevent burning. The mixture should smell fragrant, like toasted nuts and honey.
Cool granola
- Spread the granola on a baking sheet in a thin, even layer.
- Let cool undisturbed for 8–10 minutes until completely crisp.
- Once cooled, break any large clusters into bite-size pieces (about ¼ inch).
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Ready when: Granola is completely cool and snaps when bent
Tip: Don't skip cooling time; warm granola is chewy rather than crisp. Store in an airtight container if not using immediately.
Whisk tamarind yogurt
- In a small saucepan or mixing bowl, combine the Greek yogurt, tamarind paste, honey, vanilla extract, and salt.
- Whisk vigorously for 1–2 minutes until the tamarind is fully dissolved and the yogurt is smooth, pale tan, and homogeneous.
- Taste and adjust sweetness or salt as desired.
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Ready when: Yogurt is uniform in color and texture with no streaks of tamarind
Tip: If your tamarind paste is chunky, press it through a fine-mesh strainer before adding. Whisk thoroughly to avoid tamarind clumps.
Assemble parfaits
- Divide half of the tamarind yogurt (about 3 tablespoons per glass) among four 8–10 oz serving glasses or bowls.
- Top each with one-quarter of the granola (about ¼ cup).
- Divide the remaining yogurt evenly over the granola.
- Top each with a final small sprinkle of granola (about 1 tablespoon).
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Ready when: Parfaits are layered with visible yogurt, granola, yogurt, and granola
Tip: Assemble just before serving to keep the granola crisp. If made ahead, store yogurt and granola separately and layer at serving time.
Garnish and serve
- If using, zest a small amount of lime over the top of each parfait for brightness and color contrast.
- Serve immediately.
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Tip: Lime zest is optional but adds a pop of color and subtle citrus aroma that plays beautifully with the tamarind.
Good to know
Tips
- Toast the sesame and cumin seeds separately first, then add them to the oats—this prevents the smaller cumin seeds from burning before the sesame seeds are done.
- For a deeper tamarind flavor, increase tamarind paste to 4 tablespoons (60 g), reducing honey slightly to keep the yogurt balanced.
- If your yogurt is very thick (like labneh), thin it slightly with a tablespoon of milk or yogurt liquid before whisking so the tamarind paste dissolves smoothly.
- The granola is best served the same day it's made, but it will keep for 3 days if stored separately from the yogurt in an airtight container.
Make ahead
The granola can be made up to 3 days ahead and stored in an airtight container at room temperature. The tamarind yogurt can be prepared up to 4 hours ahead and refrigerated. Assemble the parfaits no more than 15 minutes before serving so the granola remains crisp.
Storage & reheating
Store leftover tamarind yogurt in an airtight container in the refrigerator for up to 4 days. Store cooled granola in an airtight container at room temperature for up to 3 days (humidity will soften it after that). Do not freeze. Reassemble fresh parfaits from stored components at serving time.
Substitutions
- tamarind paste → 2 tablespoons fresh lime juice mixed with 1 tablespoon blackstrap molasses. This gives tartness and depth, though the flavor profile shifts toward citrus rather than fruity tamarind.
- raw sesame seeds → Toasted sunflower seeds or pumpkin seeds in the same amount. Provides similar crunch and nuttiness, though the flavor will be earthier and less delicate.
- coconut oil → Unsalted butter (melted) or neutral oil like grapeseed oil. Coconut oil adds subtle sweetness and tropical flavor; butter adds richness, and neutral oil keeps the spices front and center.
- cumin seeds → ½ teaspoon ground cumin. Ground cumin distributes more evenly but has a slightly less toasty, complex flavor. Use half the amount since ground spices are more concentrated.
