Ingredients: 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

Instructions: 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.

Featured Posts
Recent Posts
Search By Tags
Follow Us
  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square