Dairy-Free Blueberry, Lemon and Almond Parfaits

Serves 2

These lovely parfaits are elegant enough to serve at a brunch for guests yet simple enough that kids can make them for a weekday breakfast (and even prepare the night before). Make them your own with any combination of seeds, nuts, fruit and granola.


  • 2 cups coconut milk yogurt
  • ½ teaspoon almond extract
  • Zest of 1 lemon
  • 1 cup fresh blueberries
  • ½ cup slivered almonds, toasted


Whisk together yogurt with almond extract and lemon zest, reserving a small amount for garnish.

Scoop ½ cup yogurt into the bottom of two clear glass serving dishes.

Sprinkle each with ¼ cup blueberries and ¼ of almonds.

Top each with ½ cup yogurt mixture; finish with remaining blueberries and almonds.

Garnish with remaining lemon zest.

Recipe and photo by Angela Sackett