Layers of creamy yogurt, rich dulce de leche and toasted nuts — a quick, no-bake Argentinian-style parfait.
Dulce de leche is Argentina's defining sweet ingredient, spooned onto everything from toast to pancakes and folded into countless desserts. This simple parfait layers thick yogurt with dulce de leche and toasted walnuts, echoing the flavor of postre vigilante, a classic Argentine dessert pairing sweet paste with cheese, but in a lighter, creamier format that needs no baking or special equipment. The key is using full-fat, thick yogurt (or straining a thinner one) so the layers hold their shape in the glass rather than turning soupy. Dulce de leche should be loosened slightly, either warmed briefly or stirred hard, so it swirls into the yogurt rather than sitting in a stiff clump. Assembled in glasses and chilled briefly, this makes an easy make-ahead dessert for a dinner party, needing only a few minutes of active work.
Serves 6
Toast walnuts in a dry skillet over medium heat for 3-4 minutes, stirring often, until fragrant. Let cool, then roughly chop.
Stir vanilla and honey (if using) into the yogurt until smooth.
Warm the dulce de leche in the microwave for 15-20 seconds, or stir vigorously, until pourable and smooth.
A stiff dulce de leche won't swirl properly into the yogurt — loosen it slightly first for the best layered effect.
In glasses, layer yogurt, a spoonful of dulce de leche, more yogurt, and repeat, ending with a swirl of dulce de leche on top.
Refrigerate at least 20 minutes. Top with toasted walnuts and a small pinch of flaky salt just before serving.
Use full-fat, thick yogurt — thin or low-fat yogurt makes the layers run together instead of holding distinct lines.
Loosen the dulce de leche slightly before layering so it swirls instead of sitting in a stubborn clump.
A small pinch of flaky salt on top makes a real difference, cutting the sweetness of the dulce de leche.
Add fruit: layer in sliced banana or berries for extra freshness against the rich dulce de leche.
Cookie crunch: crumble vanilla wafers or shortbread between the layers for texture.
Dairy-free: use a thick coconut yogurt and a dairy-free dulce de leche alternative.
Refrigerate assembled parfaits up to 2 days, covered. Add the nut topping just before serving so it stays crunchy instead of softening.
Dulce de leche is central to Argentine dessert culture, used in everything from alfajores to flan, and postre vigilante — a simple pairing of dulce de leche with cheese — remains a beloved classic. This parfait draws on that same sweet-and-creamy pairing in a lighter, no-bake format.
Yes, simmering a sealed can of sweetened condensed milk in water for 2-3 hours (fully submerged) makes a good homemade version, though store-bought works fine here too.
The yogurt was probably too thin — use a thick Greek-style yogurt, or strain regular yogurt through cheesecloth for an hour before assembling.
Yes, they hold up well refrigerated for up to 2 days — just add the toasted nuts right before serving so they stay crunchy.
Per serving (200g / 7.1 oz) · 6 servings total
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