Ingredients
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For the coconut cream base:
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1 can full-fat coconut milk (about 14 oz.)
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1/2 cup unsweetened shredded coconut
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1 tsp. vanilla extract
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1/4 - 1/2 tsp. sea salt
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For the mango layer:
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1 ripe mango, peeled, pitted, and chopped into bite-sized pieces
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1/4 cup maple syrup or agave nectar
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1 Tbsp. arrowroot powder
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1/2 tsp. freshly grated lime zest
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Pinch of cayenne pepper (optional)
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Optional toppings:
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Sliced mangos
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Toasted coconut flakes
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Shaved coconut
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Chia seeds
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Fresh fruit like berries, kiwi, or pomegranate arils
Directions
Sub_title: A tropical twist on a classic dessert!
Ingredients:
For the coconut cream base:
* 1 can full-fat coconut milk (about 14 oz.)
* 1/2 cup unsweetened shredded coconut
* 1 tsp. vanilla extract
* 1/4 – 1/2 tsp. sea salt
For the mango layer:
* 1 ripe mango, peeled, pitted, and chopped into bite-sized pieces
* 1/4 cup maple syrup or agave nectar
* 1 Tbsp. arrowroot powder
* 1/2 tsp. freshly grated lime zest
* Pinch of cayenne pepper (optional)
Optional toppings:
* Sliced mangos
* Toasted coconut flakes
* Shaved coconut
* Chia seeds
* Fresh fruit like berries, kiwi, or pomegranate arils
Instructions:
1. In a high-speed blender, combine the coconut milk, coconut oil solid, and all the ingredients for the coconut cream base until smooth and fluffy, about 2 minutes.
2. Pour the mixture into a large bowl or container and refrigerate for at least 30 minutes to firm up. This will be your vegan whipped cream.
3. Meanwhile, prepare the mango layer:
Combine the mango, maple syrup, arrowroot powder, lime juice, and zest, and optional cayenne pepper in a small saucepan over medium heat. Stir constantly until the mango breaks down and becomes thickened, about 5-7 minutes. Remove from heat and let cool completely.
4. To assemble the parfaits, you’ll need six 6-ounce glasses or ramekins. Divide the chilled coconut cream base evenly among the glasses, smoothing out the top with a spoon or offset spatula.
5. Spoon the mango mixture over the coconut cream base, dividing it equally as well. If you have any leftover mango, you can store it in an airtight container in the fridge for up to 3 days.
6. Cover each glass tightly with plastic wrap and place them in the freezer for at least 4 hours, or preferably overnight. This will help the layers set and become more firm.
7. Before serving, remove the parfaits from the freezer and let sit at room temperature for 10-15 minutes so they can soften slightly. Top with desired toppings and enjoy!
Difficulty Level: Easy
Servings: 6 (parfait glasses)
Nutrition Facts (per serving):
Calories: 240kcal | Carbohydrates: 29g | Protein: 5g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Fiber: 2g | Sugar: 17g | Vitamin A: 26% of the Daily Value (DV) | Vitamin C: 110% of the DV | Calcium: 10% of the DV | Iron: 2% of the DV
Steps
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1
Done
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In a high-speed blender, combine the coconut milk, coconut oil solid, and all the ingredients for the coconut cream base until smooth and fluffy, about 2 minutes. |
|
2
Done
|
Pour the mixture into a large bowl or container and refrigerate for at least 30 minutes to firm up. This will be your vegan whipped cream. |
|
3
Done
|
Meanwhile, prepare the mango layer: |
|
4
Done
|
To assemble the parfaits, you'll need six 6-ounce glasses or ramekins. Divide the chilled coconut cream base evenly among the glasses, smoothing out the top with a spoon or offset spatula. |
|
5
Done
|
Spoon the mango mixture over the coconut cream base, dividing it equally as well. If you have any leftover mango, you can store it in an airtight container in the fridge for up to 3 days. |
|
6
Done
|
Cover each glass tightly with plastic wrap and place them in the freezer for at least 4 hours, or preferably overnight. This will help the layers set and become more firm. |
|
7
Done
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Before serving, remove the parfaits from the freezer and let sit at room temperature for 10-15 minutes so they can soften slightly. Top with desired toppings and enjoy! Difficulty Level: Easy Servings: 6 (parfait glasses) Nutrition Facts (per serving): Calories: 240kcal | Carbohydrates: 29g | Protein: 5g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Fiber: 2g | Sugar: 17g | Vitamin A: 26% of the Daily Value (DV) | Vitamin C: 110% of the DV | Calcium: 10% of the DV | Iron: 2% of the DV |
