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