2 limes, divided 

2 Tbsp. Fresh Thyme organic unrefined cane sugar, divided 

2 ripe mangoes, peeled, pitted, and chopped   

2 cups dark sweet cherries, pitted and halved; plus cherries with stems for garnish 

12 Ava Organics original coconut crispy rollers, broken into large pieces 

¼ cup Fresh Thyme organic coconut chips, lightly toasted; plus additional for garnish 

2 cups Siggi’s vanilla plant-based coconut blend yogurt, divided 

¾ cup frozen dairy-free coconut whipped topping, thawed; divided 

1. Add zest and juice of 1 lime to medium bowl. Whisk in 1 Tbsp. sugar; set aside. Repeat with remaining lime zest and juice, and sugar in another medium bowl. 
2. Add mangoes to one bowl with lime mixture; toss to coat. Add 2 cups halved cherries to remaining bowl with lime mixture; toss to coat. Let each stand at room temperature for 1 hour, stirring occasionally.   
3. In a small bowl, stir together crispy roller pieces and ¼ cup coconut chips; set aside.   
4. To assemble, divide mango mixture among 6 (8-oz.) dessert glasses, about ⅓ cup each. Drizzle with any remaining juices from bowl. Top each with ⅓ cup yogurt. Divide and spoon cherry mixture on top each; drizzle with any remaining juices from bowl. 
5. Sprinkle desserts with coconut cookie mixture. Spoon 2 Tbsp. whipped topping on top of each dessert. Garnish with additional coconut chips and cherries with stems, if desired.  

Each serving contains: 250 calories, 11 g fat, 9 g saturated fat, 0 g trans fat, 0 mg cholesterol, 15 mg sodium, 36 g carbohydrates, 3 g fiber, 26 g sugar, 6 g protein. Daily values: 0% vitamin D, 2% calcium, 2% iron, 4% potassium.