2 cups SO vegan coconut milk yogurt, strawberry banana or passionate mango or vanilla flavor
1/4 cup chopped pecans, toasted
Peel bananas, and cut each banana in half lengthwise. Cut each half into 3 pieces.
2. Combine sugar and next 3 ingredients in a nonstick skillet. Cook over medium-low heat 3 minutes or until sugar mixture begins to bubble. Add bananas to pan; cook 2 minutes or until bananas begin to soften and caramelize. Add rum and light on fire, shake pan til flames subside.
Spoon 1/2 cup yogurt into the bottom of each of 4 parfait glasses. Divide banana mixture evenly among glasses. Top each serving with 1 tablespoon pecans.