Rambutan & Yogurt Parfait

Name: Rambutan & Yogurt Parfait
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: thai
Ingredients: 300 g rambutan (peeled and seeded, roughly chopped); 2 cup yogurt (plain, thick Greek-style); 2 tbsp honey (or to preferred sweetness); 0.5 cup granola (plain or vanilla); 1 tsp lime juice (freshly squeezed); 8 pcs mint (fresh leaves, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

A tropical twist on the classic parfait, this dessert layers creamy yogurt with sweet, juicy rambutan and a crunchy granola topping. It's fresh, light, and ready in minutes, making it the perfect ending to any meal or a refreshing afternoon snack.

PREP

15m

COOK

SERVES

1 CUP

248 cal

SERVINGS

INGREDIENTS

For 4 servings

300 grambutan · peeled and seeded, roughly chopped2 cupyogurt · plain, thick Greek-style2 tbsphoney · or to preferred sweetness½ cupgranola · plain or vanilla1 tsplime juice · freshly squeezed8 pcsmint · fresh leaves, for garnish

NUTRITION · PER SERVING

248

CALORIES · 1 CUP

Protein9g · 15%

Carbs42g · 68%

Fat6g · 22%

Fiber2g

Sugar34g

Saturated fat2g

Cholesterol7mg

Sodium100mg

Potassium430mg

Phosphorus253mg

How we calculate →

METHOD · 6 STEPS

prep
Prepare the rambutan.
1.Peel the rambutan by cutting a slit in the skin and removing the hairy shell.
2.Make a cut around the fruit to remove the seed.
3.Roughly chop the flesh into small, bite-sized pieces.
mix · ~1 min
Sweeten the yogurt.
1.In a medium mixing bowl, add the yogurt and honey.
2.Stir well until the honey is fully incorporated and the yogurt is smooth.
mix · ~1 min
Flavor the rambutan.
In a separate small bowl, toss the chopped rambutan with the lime juice to brighten its sweetness.
assemble
Layer the parfait base.
1.Spoon a layer of the sweetened yogurt into the bottom of each serving glass, about 2 tablespoons.
2.Add a layer of chopped rambutan on top of the yogurt.
3.Sprinkle a thin layer of granola over the rambutan.
assemble
Repeat the layers.
Repeat the layering process one more time, or until the glasses are full, ending with a final sprinkle of granola on top.
garnish
Garnish and serve immediately.
Top each parfait with a few fresh mint leaves. Serve right away for the best crunch.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Chill your serving glasses for 10 minutes before layering to keep the parfait cool and refreshing.
2
Use a sharp paring knife to cut the rambutan skin and avoid tearing the delicate flesh.
3
For the best texture, add the granola just before serving to keep it crunchy.
4
If rambutan is out of season, canned rambutan in light syrup works; drain well and skip the honey.
5
Make sure the yogurt is thick (Greek-style) so the layers stay distinct and don't turn watery.
6
To seed rambutan easily, cut the flesh in half around the pit and twist gently apart.

RECIPE VARIATIONS

Adapt it for your goals.

Vegan

Swap the Greek yogurt with a thick coconut or almond-based yogurt, and replace honey with agave or maple syrup for a fully plant-based parfait.

Lower Sugar

Omit the honey entirely and use extra-ripe rambutan; the natural sweetness of the fruit combined with unsweetened yogurt is enough for a light dessert.

Tropical Boost

Add a layer of diced mango or passion fruit pulp between the rambutan and yogurt to intensify the tropical flavor profile.

Crunchy Nut

Toast the granola with a handful of coconut flakes or chopped macadamia nuts before layering, for added texture and nutty richness.

HEALTH BENEFITS