Taste and prep: Place the 300 g coconut yogurt in a bowl and taste it. If it’s very sweet, omit the optional sweetener. If you’re using the 200 g coconut + 100 g plain yogurt option, mix them together now until smooth. This ensures an even creamy base and balances coconut richness if you opted to halve it.

Brighten the yogurt: Stir the 1/4 tsp vanilla extract and a pinch of fine sea salt into the yogurt. The vanilla lifts the coconut's aroma and the salt rounds and heightens sweetness — a chef’s trick to make flavors pop.

Macerate the mango: Put the diced 150 g mango in a small bowl with 1/2 tsp lime zest and 1 tsp fresh lime juice. Toss gently and let sit 5 minutes. Macerating softens the fruit slightly, releases juices, and the citrus brightens the mango’s sweetness so each spoonful is lively rather than cloying.

Prepare the chia sprinkle: Mix the 1 tsp chia seeds into a tablespoon of the yogurt (or sprinkle directly when layering). Chia adds a pleasant pop and a tiny gel-like texture that helps suspend the granola, and distributing them ensures they hydrate slightly for better mouthfeel.

Refresh the granola (optional but recommended): Heat a small dry skillet over medium heat, add the 40 g buckwheat granola and toast, stirring, 1–2 minutes until warm and fragrant. Warming re-crisps any clusters that softened and brings out toasted nutty notes — do not burn (they go from fragrant to bitter quickly). Remove from pan.

Gently toast the coconut flakes (if not already toasted): In the same skillet over medium-low, toast the 1 tbsp coconut flakes 30–60 seconds until golden and aromatic, watching closely. Toasted coconut becomes more aromatic and crunchy and is the final textural flourish.

Layer the parfaits: In two clear glasses or bowls (for restaurant presentation use stemmed glasses), spoon 1/3 of the yogurt into the bottom of each. Add half the macerated mango on top of the yogurt layer — the mango juices will mingle with yogurt and create a pretty streaked look that also distributes flavor evenly.

Add crunch and repeat: Sprinkle half the warmed granola over the mango, then spoon another 1/3 of yogurt, followed by the remaining mango. Top with the remaining yogurt and finish with the last of the granola so it stays crisp on top.

Finish and garnish: Sprinkle the 1 tsp chia seeds evenly across both parfaits (or use the chia-yogurt mixture from step 4), then scatter the toasted coconut flakes on top. If you like it sweeter, drizzle 1/2 tsp honey or maple syrup over each parfait now — do this at the last moment to keep the granola crisp.

Serve immediately: Parfaits are best served within 15–20 minutes of assembly so the granola keeps its crunch. If you must hold them longer, store components separately and assemble just before serving to preserve texture.