Fruit and yogurt parfaits are perfect for a summer breakfast—it’s nice to have something that’s cool, refreshing, and easy to make! I had come up with this Tropical Breakfast Parfait recipe a few years ago and made it a little fancy by serving it in a vintage glass. If you have any pretty vintage glassware sitting in your cupboard, it’s perfect for serving breakfast parfaits in! Maybe you inherited some elegant glassware from your mom or grandma…or maybe you bought some at an antique store just because you liked it (which is where I got this glassware). Well, the next time you make parfaits, use your pretty glassware! This is actually the same vintage glass that I used in the photo of my Strawberry-Honey Agua Fresca.

This parfait has a nice tropical taste with pineapple, banana, and coconut flakes toppings over citrus-flavored yogurt. The recipe I’m giving you is what you need for one parfait, so just multiply the ingredients by the number of parfaits you are going to make. These ingredients fit nicely in a 6-oz. glass, which is the size I used. You may have some extra yogurt and banana slices left over, so if you want to use everything up, make it in an 8-oz. glass, dividing the yogurt and bananas equally in the two sets of layers.

Also, if you are going to make a lot of parfaits, you’ll probably want to get a big container of yogurt and a larger can of the pineapple chunks. If you want to change things up a bit, try these substitutes for the pineapple: chunks of mango, slices of kiwi fruit, or mandarin orange sections.

This makes a nice breakfast, and it’s also great for a brunch! Do you like making breakfast parfaits?

Sharing at Meal Plan Monday, Inspire Me Monday, Fiesta Friday.