Cook's Note: For toasted coconut, just cook shredded coconut in a dry skillet until lightly browned.
Add coconut extract
to yogurt and mix well.
Spoon half of the yogurt into a glass, and then top with half of the banana and half of the mango. Repeat layering with the remaining yogurt
, and mango
Top with whipped topping (add an extra serving, if you like) and coconut
shreds and enjoy!
PER SERVING (entire recipe): 199 calories, 1g fat, 107mg sodium, 43.5g carbs, 2.75g fiber, 33.5g sugars, 8g protein