Ingredients
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For the coconut matcha mousse:
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1 cup unsweetened shredded coconut, divided
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1/2 cup granulated sugar
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1/2 cup packed light brown sugar
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1/4 cup unsweetened desiccated coconut
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2 tbsp arrowroot powder
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1 tsp vanilla extract
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3 tbsp matcha powder
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1/2 cup water, room temperature
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1 can (400ml) full-fat coconut milk, refrigerator-chilled
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6 oz (170g) softened silken tofu
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For the chocolate sauce:
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1/2 cup unsweetened cocoa powder
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1 tbsp maple syrup or agave nectar
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1 tsp pure vanilla extract
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2 tbsp water
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For the fruit layer:
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1 small ripe banana, sliced
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1/2 cup frozen mixed berries (blueberries, raspberries, etc.)
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Optional garnish:
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Edible flowers (such as rose petals, lavender, or violets)
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Chopped pistachios or other nuts
Directions
Sub_Title: A vibrant and refreshing vegan dessert perfect for any occasion!
Description: This no-churn mousse parfait is a stunning twist on traditional matcha green tea ice cream, made with wholesome ingredients like coconut milk, silken tofu, and fresh fruit. The addition of matcha powder gives it a bright green color and subtle earthy flavor, while the sweetened condensed coconut milk adds a touch of creaminess without any dairy. Topped with fresh berries and edible flowers, this beautiful parfait is both elegant and easy to make – perfect for special occasions or simply satisfying your sweet cravings!
Difficulty Level: Easy
Servings: 4-6 portions (parfaits)
Time Needed: Prep + Chill Time = 20 minutes; Total Time = <2 hours Nutrition Information per Serving: Calories: 313kcal | Carbohydrates: 42g | Protein: 8g | Fat: 18g | Saturated Fat: 12g | Cholesterol: 0mg | Sodium: 10mg | Potassium: 303mg | Fiber: 4g | Sugar: 24g | Vitamin A: 150% | Vitamin C: 33% | Calcium: 18% | Iron: 6% Ingredients: For the coconut matcha mousse: 1 cup unsweetened shredded coconut, divided 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1/4 cup unsweetened desiccated coconut 2 tbsp arrowroot powder 1 tsp vanilla extract 3 tbsp matcha powder 1/2 cup water, room temperature 1 can (400ml) full-fat coconut milk, refrigerator-chilled 6 oz (170g) softened silken tofu For the chocolate sauce: 1/2 cup unsweetened cocoa powder 1 tbsp maple syrup or agave nectar 1 tsp pure vanilla extract 2 tbsp water For the fruit layer: 1 small ripe banana, sliced 1/2 cup frozen mixed berries (blueberries, raspberries, etc.) Optional garnish: Edible flowers (such as rose petals, lavender, or violets) Chopped pistachios or other nuts Instructions: Prepare the chocolate sauce: Combine all the ingredients for the chocolate sauce in a small saucepan over low heat. Whisk until smooth and well combined. Set aside to cool completely. Make the coconut matcha mousse: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. Spread half of the shredded coconut on the prepared baking sheet and toast for 5-7 minutes, stirring occasionally, until light golden brown. Allow to cool completely. Reserve the remaining shredded coconut for later use. Toasting the coconut will help create a creamy texture for the mousse. If you don't have an oven, you can also toast the coconut in a dry pan over medium heat, stirring constantly until fragrant and golden brown. Place the toasted coconut in a food processor or high-speed blender along with the granulated sugar, light brown sugar, desiccated coconut, arrowroot powder, vanilla extract, matcha powder, and salt. Process until smooth and creamy, scraping down the sides as necessary. Add the water and process again until well incorporated. You should now have a thick and creamy mixture. Transfer the mixture to a large mixing bowl. Blend the refrigerator-chilled coconut milk with an immersion blender until smooth and creamy. Add the blended coconut milk to the mixing bow
