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.

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