A make ahead yogurt parfait with strawberry-rhubarb compote and toasted pecans and coconut.
- 24 oz Greek yogurt (plain or vanilla)
- 3/4 cup Strawberry Rhubarb Compote
- 1/4 cup chopped pecans
- 1/4 cup shredded coconut
- Divide the yogurt into 5- 1/2 pint size mason jars.
- Top with 2+ tablespoons of the Strawberry Rhubarb Compote.
- Sprinkle with a small handful of shredded coconut and pecans.
- These store in the fridge for 3-4 days.