Apple and raspberry coconut parfaits

In a mixing bowl, combine the plain Greek yogurt with honey (if using), and mix well until smooth. Set aside.

Start by layering the bottom of serving glasses or jars with a spoonful of the yogurt mixture.

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Place a few fresh raspberries on top of the diced apples in each glass.

Repeat the layers of yogurt, granola, diced apples, and raspberries until the glasses are filled, ending with a final layer of yogurt on top

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In a dry skillet over medium heat, toast the shredded coconut until lightly golden and fragrant, stirring frequently to prevent burning

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Sprinkle the toasted coconut and chopped almonds or pecans (if using) over the top layer of yogurt in each glass.

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Garnish the parfaits with fresh mint leaves if desired. Serve immediately or refrigerate until ready to serve

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