Ingredients:
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1 cup Coconut Flakes
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1 cup Pecans, chopped
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1/4 cup Blueberry Balsamic Vinegar, plus more to finish
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1/2 cup Greek Yogurt
Directions:
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In a skillet over medium heat, toast coconut and pecans until golden, about 3 minutes. Remove from heat.
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Add both vinegar and sea salt to the coconut and pecan mixture and toss to coat.
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Coat inside of a clear glass with more balsamic and layer yogurt and coconut pecan mixture on top of it.
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Top with additional blueberry balsamic and serve.
