Save There's something about the way guava preserves catch the light through a clear glass that made me fall in love with this parfait on a lazy Sunday morning. My neighbor brought over a jar of homemade guava jam from her family's recipe, and instead of hoarding it on toast like a normal person, I found myself layering it with yogurt and whatever fruit I had on hand. The tartness of the guava against cool, creamy yogurt felt like a small vacation in a bowl, and suddenly I was making these for friends who'd drop by unannounced, each one slightly different depending on what the market had that day.
I'll never forget the first time I brought this to a potluck thinking it was maybe too simple, too casual for the crowd gathered around a kitchen island. One bite and a woman I'd just met told me this tasted like summer in her grandmother's kitchen in Puerto Rico, which made the whole afternoon feel less about food and more about those invisible threads that connect us through flavors we didn't even know we were missing. That's when I understood this wasn't just breakfast anymore.
Ingredients
- Plain Greek yogurt (2 cups): The thick, tangy base that holds everything together without being overly sweet, giving you room to taste each layer separately.
- Guava preserves (1 cup): This is your tropical soul in a jar, so choose one that actually tastes like guava rather than just sugar—you'll notice the difference immediately.
- Fresh strawberries (1 cup, hulled and sliced): Their brightness cuts through the richness and adds a pop of color that makes the whole thing feel like a celebration.
- Fresh kiwi (1 cup, peeled and diced): The slight tartness keeps things from becoming cloying, plus the emerald green looks stunning against the coral guava.
- Granola (1 cup): Choose one with texture you actually enjoy eating, because those little pockets of crunch are what make you keep coming back for another spoonful.
- Unsweetened shredded coconut (2 tbsp, optional): A whisper of tropical flavor that makes people ask what secret ingredient you used.
- Fresh mint (2 tbsp chopped, optional): Not just decoration—it brings a cooling freshness that ties everything together.
Instructions
- Prepare your preserves:
- Stir the guava preserves gently until they loosen up enough to spoon smoothly, but don't break them apart completely. You want them to swirl, not dissolve.
- Build the first layer:
- Spoon 2 tablespoons of Greek yogurt into each of your four glasses or jars, creating an even base. Use the back of your spoon to gently smooth it out so the next layer sits nicely.
- Add the guava:
- Spread about 1 tablespoon of guava preserves over the yogurt, letting it sit there proudly without mixing it in yet. This is where the visual magic starts to happen.
- Crunch it up:
- Sprinkle 2 tablespoons of granola over the guava layer, pressing it down just slightly so it stays put. The granola will soften slightly as it sits, but right now it should snap between your teeth.
- Layer your fruit:
- Scatter a colorful mix of strawberries and kiwi over the granola, distributing them evenly so every spoonful gets both fruits. This is where you can get creative and add whatever fresh fruit speaks to you.
- Build it again:
- Repeat the whole sequence one more time: yogurt, guava, granola, and fruit, creating distinct layers that you'll see with each bite. It's less about precision and more about creating visual interest and texture contrast.
- Finish with flair:
- Top with a light sprinkle of coconut and scattered mint leaves, which adds a final touch of freshness and makes it look like something worth photographing. These garnishes are optional but honestly, they're worth the extra 10 seconds.
- Serve smart:
- Eat immediately while the granola is still supremely crunchy, or refrigerate for up to an hour if you prefer your yogurt even colder. Just know that waiting makes the granola soften into something more like granola-infused yogurt, which is still delicious but different.
Save There was a morning when my daughter made these for her dad's birthday breakfast without telling me, and watching him taste one while standing in the kitchen in his pajamas, eyes closed like he was somewhere tropical, made me realize this recipe had become more than just something I made—it was now something our whole family could share. Those unscripted moments are the real reason I love cooking.
Substitutions That Actually Work
The beauty of this parfait is how forgiving it is to creative swaps. I've used mango preserves when guava wasn't available and added passion fruit in summer when it felt right, and each version tastes like its own special thing. Coconut yogurt works beautifully for dairy-free versions and honestly tastes so creamy that nobody notices what's missing. The fruit can rotate with the seasons—blueberries and raspberries in summer, pomegranate seeds and persimmons in winter—and it still feels like the same beloved dish.
The Best Vessels for Serving
I've learned that how you serve this matters more than you'd think. Clear glasses or mason jars let you see all those gorgeous layers, which makes people want to dig in immediately. Wide-mouthed jars mean you can actually fit a spoon without breaking your wrist trying to reach the bottom, and glass keeps everything cool longer than ceramic ever could. The presentation alone turns this from a casual breakfast into something that feels like an occasion.
Making It Your Own
This recipe is really just a framework for whatever tropical flavors make your heart happy. I've added a drizzle of honey when the guava wasn't quite sweet enough, scattered almonds instead of store-bought granola, even topped one with a tiny spoonful of lime zest that turned everything electric. The magic isn't in following the steps exactly, it's in understanding that layers, creaminess, crunch, and fresh fruit are the building blocks you can rearrange however you want.
- Toast your own granola clusters beforehand if you want to control the sweetness and texture completely.
- Keep your yogurt and glasses chilled before assembling so everything stays cold longer and tastes fresher.
- Double the guava preserves if you love that tropical punch more than anything else in the bowl.
Save This parfait has become my go-to answer when someone asks what I'm making for breakfast, and I love that it never feels repetitive because it's always slightly different depending on what's available and how I'm feeling that morning. It's proof that the simplest dishes, made with real attention and a little bit of creativity, can become the ones you reach for again and again.
Recipe FAQs
- → Can I make this parfait ahead of time?
Assemble up to 1 hour before serving to maintain granola crunch. For longer storage, keep components separate and layer just before enjoying.
- → What other fruits work well with guava?
Mango, pineapple, papaya, and bananas complement guava beautifully. Berries like blueberries and raspberries also add lovely color and tartness.
- → How do I make this parfait dairy-free?
Substitute Greek yogurt with coconut yogurt, almond yogurt, or other plant-based alternatives. Ensure the granola is certified dairy-free.
- → Can I use different preserves?
Mango, passion fruit, or pineapple preserves work wonderfully as substitutes. Each brings unique tropical notes while maintaining the parfait's sweet profile.
- → What's the best way to layer the parfait?
Start with yogurt at the bottom, followed by preserves, granola, and fruit. Repeat layers until the glass is full, finishing with garnishes for the most appealing presentation.
- → How long will this keep in the refrigerator?
Best enjoyed within 1 hour of assembly for optimal texture. Components can be stored separately—yogurt and fruit for up to 3 days, preserves for weeks, granola for months.