Prep Time 5 minutes
Total Time 5 minutes
Yield 1 person


  • 3/4 cup Greek Yogurt Plain
  • 1/4 cup Pineapple diced
  • 1/4 cup Mango diced
  • 1/4 cup cooked brown rice
  • 1/8 cup Coconut toasted, shredded
  • 2 tsp Honey
  • 1 pinch Salt


  • Mix the rice with 1 tsp of the honey and salt then place it at the bottom of a clear mason jar or short glass.
  • Divide the Greek yogurt into three roughly equal portions and add one of them to the jar on top of the rice.
  • Add the diced pineapple on top of the yogurt and then top with another layer of yogurt.
  • Place the diced mango on top as another layer before placing the rest of the yogurt on top
  • Top the yogurt with the toasted coconut and drizzle with the remaining honey.

Tips & Notes

Recipe developed by Half Your Plate On-Campus Ambassador Hana Baig (University of Guelph)

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