Coconut Yogurt Parfaits With Blueberry-Madras Curry Granola 4.000

Dayna Smith for The Washington Post

Jun 11, 2014

This is the on-the-go breakfast of the Bryan Voltaggio family: a subtly flavored yogurt that has the texture of a panna cotta, topped with a honeyed granola intensified by that touch of curry powder. They will make a batch on the weekend in individual Weck canning jars so that on weekday mornings, they can grab one and top it with the granola.

Besides the honey, other superfoods in the mix are pumpkin seeds and dried blueberries (replacing the usual raisins in a granola).

Make Ahead: The yogurt mixture needs to set overnight In the refrigerator. The granola can be stored in an airtight container for up to 1 week.

Where to Buy: Thin gelatin sheets (approximately 3 by 9 inches each) are available at La Cuisine in Alexandria; you can probably obtain them from your local bakery (for a small fee). They dissolve without grit and are preferable to powdered gelatin for this recipe. You’ll need four 9.8-ounce Weck jars or volume-equivalent containers with lids.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • For the yogurt
  • 3 1/2 cups plain Greek-style yogurt (regular, low-fat or nonfat)
  • 1 vanilla bean
  • 13 1/2 ounces canned regular or low-fat coconut milk
  • Scant 1/2 cup honey
  • 1/8 teaspoon fine sea salt
  • 8 grams (2 small) gelatin sheets (see headnote)
  • Crushed ice
  • Water
  • For the granola and parfait
  • 1/4 cup packed light brown sugar
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon Madras curry powder
  • 1/4 cup maple syrup
  • 2 tablespoons honey
  • 1 1/2 cups rolled oats (do not use quick-cooking)
  • 1/2 cup unsweetened flaked coconut
  • 1/2 cup blanched slivered almonds
  • 1/4 cup raw hulled pumpkin seeds
  • 1/2 cup dried blueberries
  • Fresh blueberries, blackberries and/or raspberries, sliced, for garnish


For the yogurt: Place the yogurt in a mixing bowl; let it sit at room temperature for 2 to 3 hours.

Meanwhile, split the vanilla bean and scrape its paste into a medium saucepan. Add the scraped bean halves along with the coconut milk, honey and salt, and cook over medium heat, stirring to incorporate. Once the mixture begins to bubble at the edges, turn off the heat. Strain into a liquid measuring cup, discarding the solids.

Place the gelatin sheets in a microwave-safe bowl; breaking them up is okay. Cover with an equal mix of ice and water (just enough to moisten the sheets); let sit until the gelatin blooms. Warm in the microwave on LOW just long enough for the gelatin to melt, then stir the liquefied gelatin into the coconut milk mixture. Add that combination to the yogurt and stir through until well incorporated. Divide evenly among the jars; they should be filled about halfway. Cover and refrigerate overnight.

For the granola and parfaits: Position racks in the upper and lower thirds of the oven; preheat the oven to 325 degrees. Have 2 large rimmed baking sheets at hand.

Combine the brown sugar, salt, curry powder, maple syrup and honey in a medium saucepan over medium heat, stirring until well blended and just beginning to bubble at the edges. Remove from the heat to cool.

Combine the oats, flaked coconut, almonds and pumpkin seeds in a mixing bowl. Pour the brown sugar-honey mixture over the dry ingredients; use a spatula to distribute and coat evenly. Divide between the baking sheets. Bake on the upper and lower racks for 15 minutes, then rotate the pans top to bottom and front to back, using the spatula to move the granola on the outer edges into the center of each baking sheet, and vice versa. Bake for 15 minutes, then repeat the rotation/spatula steps. Bake for 8 to 10 minutes or until evenly browned. Cool completely, then add the dried blueberries. The yield is about 4 3/4 cups.

Spoon about 1/3 cup of the granola on top of each portion of set yogurt; just before serving, garnish with fresh berries.

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Recipe Source

From Bryan Voltaggio, chef-owner of Range and Aggio in Chevy Chase.

Tested by Bonnie S. Benwick.

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