Directions
Sub-title: A Delightful and Refreshing Vegan Dessert Inspired by Thai Street Food
Description: This vegan dessert is not only beautiful but also packed with probiotics from the fermented kombucha base, making it perfect for digestion. The tropical fruits like mango and pineapple give it a burst of sweetness, while the creamy coconut layer adds richness and nutrients. And the turmeric-infused milk gives it a vibrant yellow color and anti-inflammatory properties. It’s a great option for any occasion and can be easily adapted to your taste preferences!
Ingredients (for 4 servings):
For the kombucha parfait layer:
– 1 cup unsweetened apple juice or coconut water
– ½ cup granulated sugar
– 1 SCOBY (symbiotic culture of bacteria and yeast) or 1/4 cup store-bought unflavored kombucha starter tea
– 1 tablespoon fresh ginger, peeled and minced
– 1 teaspoon white vinegar
– 1/2 teaspoon black peppercorns
– 1/4 cup chopped fresh mint leaves
– 1/2 cup sliced fruit (such as berries, kiwi, melon, or papaya), for serving
For the coconut cream layer:
– 1 (14-ounce) full-fat coconut milk can (not ultra-refined)
– 1/2 cup unsweetened shredded coconut
– 1/4 cup + 1 tablespoon maple syrup or honey
– 1/2 teaspoon vanilla extract
For the turmeric layer:
– 1/2 cup unsweetened almond milk
– 1 tablespoon arrowroot powder
– 1/2 teaspoon ground cinnamon
– Pinch of sea salt
– 1/2 teaspoon freshly grated turmeric root
Instructions:
1. To make the kombucha, combine the apple juice, sugar, ginger, and vinegar in a large glass jar or ceramic container. Stir until the sugar has dissolved. Add the SCOBY and refrigerate for at least 1 week before using.
2. Meanwhile, prepare the coconut cream layer by opening the coconut milk can and scooping out the solidified cream into a bowl. Whisk together the coconut milk solids, maple syrup or honey, and vanilla extract in another bowl. Stir the wet mixture into the coconut milk solids until well combined. Set aside.
3. Prepare the turmeric layer by combining the almond milk, arrowroot powder, cinnamon, and sea salt in a small saucepan over medium heat. Cook, whisking constantly, until the mixture thickens slightly. Remove from heat and stir in the freshly grated turmeric. Allow the mixture to cool completely.
4. Divide the prepared layers evenly among four glasses. Cover each layer with plastic wrap and place them in the fridge to chill for at least 1 hour.
5. Serve cold, garnished with fresh fruit and edible flowers if desired. Enjoy!
Nutrition Facts per serving (without garnish):
Calories: 220 | Carbs: 35g | Protein: 3g | Fat: 13g | Saturated Fat: 10g | Cholesterol: 0mg | Sodium: 40mg | Potassium: 250mg
Total Time Needed: 1 day (including overnight kombucha brewing)
Steps
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1
Done
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To make the kombucha, combine the apple juice, sugar, ginger, and vinegar in a large glass jar or ceramic container. Stir until the sugar has dissolved. Add the SCOBY and refrigerate for at least 1 week before using. |
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2
Done
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Meanwhile, prepare the coconut cream layer by opening the coconut milk can and scooping out the solidified cream into a bowl. Whisk together the coconut milk solids, maple syrup or honey, and vanilla extract in another bowl. Stir the wet mixture into the coconut milk solids until well combined. Set aside. |
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3
Done
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Prepare the turmeric layer by combining the almond milk, arrowroot powder, cinnamon, and sea salt in a small saucepan over medium heat. Cook, whisking constantly, until the mixture thickens slightly. Remove from heat and stir in the freshly grated turmeric. Allow the mixture to cool completely. |
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4
Done
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Divide the prepared layers evenly among four glasses. Cover each layer with plastic wrap and place them in the fridge to chill for at least 1 hour. |
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5
Done
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Serve cold, garnished with fresh fruit and edible flowers if desired. Enjoy! Nutrition Facts per serving (without garnish): Total Time Needed: 1 day (including overnight kombucha brewing) |
