1 cup coconut flakes
1 cup pecans, chopped
1/4 cup Blueberry Balsamic Vinegar, plus more to coat glass
1/4 tsp Vanilla Bean Sea Salt
1/2 cup greek yogurt
In a skillet over medium heat, toast coconut and pecans until golden, about 3 minutes. Remove from heat.
Add both vinegar and sea salt to the coconut and pecan mixture and toss to coat. Coat inside of a clear glass with more Blueberry Dark Balsamic Vinegar and layer yogurt and coconut pecan mixture on top of it. Top with additional blueberry balsamic and serve.