Ingredients
-
For the Coconut Cream Puddings:
-
1 can (400mL) full-fat coconut milk (do not use light or low-fat!)
-
1 tsp vanilla extract
-
½ cup rolled oats
-
-
¼ cup arrowroot powder
-
-
For the Layers:
-
2 ripe mangos, sliced into cubes
-
2 cups frozen lychees, thawed but still cold
-
2 tbsp rose water
-
1/3 cup granulated sugar
Directions
Sub-title: A beautiful and delicious vegan dessert inspired by Thai cuisine!
Description: This creamy and refreshing coconut pudding parfait is made with mango, luscious lychees, and sweet roses – all layered together to create a truly exotic and indulgent experience. It’s perfect for any special occasion or simply as a treat for yourself!
Ingredients:
For the Coconut Cream Puddings:
* 1 can (400mL) full-fat coconut milk (do not use light or low-fat!)
* 1 tsp vanilla extract
* ½ cup rolled oats
* ⅓ cup unsweetened shredded coconut flakes
* ¼ cup arrowroot powder
* ⅛ tsp salt
For the Layers:
* 2 ripe mangos, sliced into cubes
* 2 cups frozen lychees, thawed but still cold
* 2 tbsp rose water
* 1/3 cup granulated sugar
Instructions:
Step 1: Make the Coconut Cream Puddings:
1. In a blender, combine the full-fat coconut milk, vanilla extract, and arrowroot powder. Blend until smooth.
2. Add the oats, shredded coconut, and salt to a small bowl. Pour the liquid mixture over the dry ingredients and stir well to combine.
3. Transfer the mixture to individual ramekins or glass jars and refrigerate for at least 4 hours or until set.
Step 2: Prepare the Layers:
1. To assemble the parfait, place one-third of the chilled coconut puddings in the bottom of each glass.
2. Top with half of the mango cubes and half of the frozen lychees.
3. Drizzle with one-quarter of the prepared rose sauce.
Repeat steps 2 and 3 two more times, ending with the final layer of coconut pudding.
Step 3: Finish the Layers:
1. Cover the parfaits with plastic wrap and refrigerate for at least 4 hours or until ready to serve.
Optional Garnish:
To garnish your parfaits, you can top them off with fresh mint leaves and a drizzle of additional rose sauce.
Note: If you prefer a stronger rose flavor, increase the amount of rose water used in the sauce. Conversely, if you find the taste too intense, reduce the amount of rose water accordingly.
Difficulty: Easy
Serves: 6
Nutrition Information per Serving:
Calories: 360kcal | Carbohydrates: 56g | Protein: 6g | Fat: 16g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 23mg | Potassium: 320mg | Fiber: 11g | Sugar: 36g | Vitamin A: 566IU | Vitamin C: 110mg | Calcium: 100mg | Iron: 1mg
Steps
|
1
Done
|
In a blender, combine the full-fat coconut milk, vanilla extract, and arrowroot powder. Blend until smooth. |
|
2
Done
|
Add the oats, shredded coconut, and salt to a small bowl. Pour the liquid mixture over the dry ingredients and stir well to combine. |
|
3
Done
|
Transfer the mixture to individual ramekins or glass jars and refrigerate for at least 4 hours or until set. Step 2: Prepare the Layers: |
|
4
Done
|
To assemble the parfait, place one-third of the chilled coconut puddings in the bottom of each glass. |
|
5
Done
|
Top with half of the mango cubes and half of the frozen lychees. |
|
6
Done
|
Drizzle with one-quarter of the prepared rose sauce. Repeat steps 2 and 3 two more times, ending with the final layer of coconut pudding. Step 3: Finish the Layers: |
|
7
Done
|
Cover the parfaits with plastic wrap and refrigerate for at least 4 hours or until ready to serve. Optional Garnish: Note: If you prefer a stronger rose flavor, increase the amount of rose water used in the sauce. Conversely, if you find the taste too intense, reduce the amount of rose water accordingly. Difficulty: Easy Serves: 6 Nutrition Information per Serving: |
