Apricot + Yogurt Parfait

Until I moved to California, I don’t think I had ever tasted a fresh apricot. The season usually starts around the first of May and lasts just a few short weeks. Unlike the arrival of asparagus and peas and other spring produce that show up even when it still a bit chilly, apricots promise us that warm weather is here to stay. If you’re lucky enough to find fresh apricots, ideally from your local farmer, grab a bag and see if you can make it home without eating just one. Soft and a little fuzzy, they tear open easily for a perfect snack.

Today I made an apricot parfait with yogurt, honey, almonds, and coconut for a decadent breakfast or sweet afternoon treat. Here’s how to pull it together:

5 apricots, cut or torn in half, pits removed
1-2 large dollops of plain greek yogurt, preferably 2% or whole (because 2%+ tastes better!)
1-2 spoonfuls of honey
almonds, toasted
unsweetened coconut, toasted

Find a pretty bowl or cup, then drop the yogurt in by the spoonful, creating a mound in the middle. Next, drizzle the honey over the yogurt, one spoonful at a time, until it’s as sweet as you think you’ll like it. Two spoonfuls should be plenty because fresh apricots are also very sweet! Nestle the apricots onto the yogurt, then sprinkle with toasted almonds and toasted coconut. I used slivered almonds and wide-flake coconut because that is what I had in my pantry. I encourage you to use what you have, rather than wait until you have time to get to the store to pick up exact ingredients. Apricots won’t last long, and it’s my goal to enjoy them as much as possible before they disappear.

Enjoy~