Ingredients
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For the Coconut Yogurt Layer:
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1 cup unsweetened coconut milk beverage
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½ cup plain water
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¼ tsp granulated sugar (or more to taste)
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1 tbsp active live culture powder (such as from vegan yogurt)
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For the Mango-Pineapple Layer:
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1 ripe mango, diced
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1 can crushed pineapple packed in juice (not sweetened), drained well
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1/2 tsp ground cinnamon
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1/4 tsp salt (optional)
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For the Avocado-Red Curry Paste Layer:
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1 medium-large Hass avocado, peeled and sliced
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1-2 tbsp red curry paste (depending on desired heat level; adjust to taste)
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1/2 tsp maple syrup or honey (optional, for sweetness)
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Optional Toppings:
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Sliced fresh fruit such as kiwi, strawberry, blueberry, raspberry, etc.
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Toasted coconut flakes or shredded coconut
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Roasted almonds or cashews
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Chia seeds
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Crushed nuts like pecans or walnuts
Directions
Sub_title: Budget-friendly, Gluten-free, Grain-free, High-fiber, Kid-friendly, Low-carb, No added oils, Quick & easy, Seasonal, Soy-free, Spicy (optional), Superfoods, Vegan, Whole foods plant-based
Description: This tropical delight combines creamy coconut yogurt, mango, pineapple, and avocado for a refreshing and satisfying parfait experience. The secret ingredient? A touch of Thai spice from red curry paste!
Servings: 4-6
Difficulty: Easy
Nutritional information per serving (without optional toppings): Calories: 240 | Carbs: 35g | Protein: 5g | Fat: 14g | Fiber: 4g
Time needed: Prep + Cook = 15 minutes, Chill = 4 hours or overnight
Note: For a sweeter version, feel free to increase the amount of honey or maple syrup according to your preference.
Ingredients:
For the Coconut Yogurt Layer:
* 1 cup unsweetened coconut milk beverage
* ½ cup plain water
* ¼ tsp granulated sugar (or more to taste)
* 1 tbsp active live culture powder (such as from vegan yogurt)
For the Mango-Pineapple Layer:
* 1 ripe mango, diced
* 1 can crushed pineapple packed in juice (not sweetened), drained well
* 1/2 tsp ground cinnamon
* 1/4 tsp salt (optional)
For the Avocado-Red Curry Paste Layer:
* 1 medium-large Hass avocado, peeled and sliced
* 1-2 tbsp red curry paste (depending on desired heat level; adjust to taste)
* 1/2 tsp maple syrup or honey (optional, for sweetness)
Optional Toppings:
* Sliced fresh fruit such as kiwi, strawberry, blueberry, raspberry, etc.
* Toasted coconut flakes or shredded coconut
* Roasted almonds or cashews
* Chia seeds
* Crushed nuts like pecans or walnuts
Instructions:
1. Make the coconut yogurt layer: Combine all ingredients for the coconut yogurt layer in a blender and process until smooth. Pour into a bowl or small container and cover with plastic wrap. Set aside to thicken for at least 4 hours or overnight in the fridge.
2. Prepare the fruits layers: Combine the mango, pineapple, cinnamon, and salt (if using) in a large mixing bowl. Mix well and set aside.
3. Create the avocado-red curry paste layer: Mash the avocado with a fork in a separate bowl until mostly smooth. Add the red curry paste and mix well. Then, drizzle in the maple syrup or honey (if using). Taste and adjust seasoning as needed.
4. Assemble the parfaits: Divide the prepared coconut yogurt layer among four glasses or parfait cups. Top each one with about 1/3 of the mango-pineapple mixture. Finally, dollop on about 1-2 tablespoons of the avocado-red curry paste mixture on top.
5. Garnish and serve: Garnish each parfait with any desired toppings (see above). Serve immediately or chill in the fridge for up to 3 days. Enjoy your exotic fruit oasis!
Steps
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1
Done
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Make the coconut yogurt layer: Combine all ingredients for the coconut yogurt layer in a blender and process until smooth. Pour into a bowl or small container and cover with plastic wrap. Set aside to thicken for at least 4 hours or overnight in the fridge. |
|
2
Done
|
Prepare the fruits layers: Combine the mango, pineapple, cinnamon, and salt (if using) in a large mixing bowl. Mix well and set aside. |
|
3
Done
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Create the avocado-red curry paste layer: Mash the avocado with a fork in a separate bowl until mostly smooth. Add the red curry paste and mix well. Then, drizzle in the maple syrup or honey (if using). Taste and adjust seasoning as needed. |
|
4
Done
|
Assemble the parfaits: Divide the prepared coconut yogurt layer among four glasses or parfait cups. Top each one with about 1/3 of the mango-pineapple mixture. Finally, dollop on about 1-2 tablespoons of the avocado-red curry paste mixture on top. |
|
5
Done
|
Garnish and serve: Garnish each parfait with any desired toppings (see above). Serve immediately or chill in the fridge for up to 3 days. Enjoy your exotic fruit oasis! |
