Amazing Tropical Raspberry Parfait

Packed full of juicy fruit and bursting with flavour our Tropical Raspberry Parfait makes for a truly delicious dessert and it is very simple and quick to make. It’s so easy that even those who steer clear of the kitchen would find this a breeze to concoct!

We’ve really jazzed up this recipe with the addition of some delicious tropical flavours. By simply blitzing mango, banana, peach and coconut cream together we’ve whizzed up an amazing fruity custard which we’ve folded into Fage Greek Yoghurt to create a beautiful creamy layer.

It’s a great dessert and we love the fact it can be prepared in advance which is ideal if you’re hosting a dinner party with friends.

Tropical Raspberry Parfait, it tastes just as good as it sounds, go on, give it a go!

Tropical Raspberry Parfait

Creamy Raspberry Parfait

Serves 4 – Preparation Time; 15 minutes (+ cooling)


Tropical Custard;

4 Tbsp Coconut Cream – Full Fat

1/2 Small Perfectly Ripe Banana

1 Peach – Stoned (Only use half in the tropical custard)

1/2 Mango

Raspberry Compote;

130g Raspberries

1/2 Lemon – Juice Only

1 Tbsp Soft Brown Sugar

Remaining Ingredients;

25g Pistachio Nuts – Chopped.

300g Fage Greek Yoghurt (Blue)

120g Fresh Raspberries


  1. Make the tropical custard. Place the coconut cream, banana, 1/2 peach and mango and blitz in a blender until smooth. It should be quite a thick consistency and not too runny. Pop in the fridge.
  2. Make the raspberry compote. In a small pan place 130g raspberries, add the brown sugar and lemon juice. Heat over a low/medium heat for a few minutes until the raspberries begin to break down, should take 5-10 minutes. Remove from heat and allow to cool.
  3. Now start to assemble the dessert. Spoon a little cooled raspberry compote into the bottom of a small glass. Add a layer of the Fage yoghurt. Pop a handful of fresh raspberries and a few pieces of chopped peach over the yoghurt followed by a layer of tropical custard and finally top with another spoonful of yoghurt. Drizzle with more compote and tropical custard.
  4. Cover with cling film and pop in the fridge to cool until ready to serve. Before serving sprinkle with pistachio nuts.
  5. Enjoy.

Author Tips;

The thicker and creamier the Greek Yoghurt the better this dish will be. We’ve used the blue Fage Full Fat Greek yoghurt and it works great. The 0% & 2 % varieties can be used however the yoghurt with not be as dense in texture which will make the creamy layer a little thinner in consistency which will make it more difficult to create the layers.

Creamy Raspaberry & Tropical Fruit Parfait

Happy Tropical Raspberry Parfait Making Everyone!


A lover of food, travel & all things creative. Since graduating with a BA Hons in Product & Industrial Design, I have spent the past 15 years working within the design industry. I enjoy flicking through cookbooks, design magazines & Pinterest searching for new recipes & home décor ideas!