Ingredients
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For the Coconut Cream Layer:
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1 cup unsweetened coconut cream (from a can)
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1 tsp vanilla extract
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2 tbsp cornstarch or arrowroot powder
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For the Mango layer:
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2 ripe mangoes, peeled and sliced into small cubes
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1/4 cup maple syrup or agave nectar
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1 tbsp fresh lime juice
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Pinch of sea salt
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For the Black Sesame Seeds Crunch:
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1/4 cup black sesame seeds, hulled and toasted
Directions
Sub_title: Created With Love For All Fruit Lovers!
Description: This Mango Sticky Rice Dream Parfait is a refreshing, kid-friendly, gluten-free, oil-free, and whole food plant-based dessert that will transport you to the streets of Thailand without breaking your calorie bank!
Ingredients:
For the Coconut Cream Layer:
– 1 cup unsweetened coconut cream (from a can)
– 1 tsp vanilla extract
– 2 tbsp cornstarch or arrowroot powder
For the Mango layer:
– 2 ripe mangoes, peeled and sliced into small cubes
– 1/4 cup maple syrup or agave nectar
– 1 tbsp fresh lime juice
– Pinch of sea salt
For the Black Sesame Seeds Crunch:
– 1/4 cup black sesame seeds, hulled and toasted
Instructions:
1. Prepare the Coconut Cream Layer: In a medium bowl, whisk together the coconut cream, vanilla extract, and cornstarch until well combined. Set aside.
2. Prepare the Mango layer: In another medium bowl, mix the sliced mango, maple syrup, fresh lime juice, and sea salt until the fruit is evenly coated. Set aside.
3. Assemble the parfait: Pour the coconut cream mixture into four glasses or parfait dishes. Top each serving with about 1/2 cup of the sweet and tangy mango mixture. Sprinkle with toasted black sesame seeds and refrigerate for at least 2 hours or overnight.
4. Serve chilled: Garnish with mint leaves and enjoy your vibrant, tropical vegan delight!
Difficulty: Easy
Servings: 4
Nutrition Facts per serving (approximate):
Calories: 250
Carbohydrates: 35 g
Dietary Fiber: 5 g
Protein: 3 g
Total Fat: 14 g
Saturated Fat: 11 g
Cholesterol: 0 mg
Sodium: 10 mg
Potassium: 200 mg
Note: You can adjust the amount of sugar according to your taste preferences. Also, if you’re looking for a raw version, simply omit the baked black sesame seeds crunch.
Steps
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1
Done
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Prepare the Coconut Cream Layer: In a medium bowl, whisk together the coconut cream, vanilla extract, and cornstarch until well combined. Set aside. |
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2
Done
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Prepare the Mango layer: In another medium bowl, mix the sliced mango, maple syrup, fresh lime juice, and sea salt until the fruit is evenly coated. Set aside. |
|
3
Done
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Assemble the parfait: Pour the coconut cream mixture into four glasses or parfait dishes. Top each serving with about 1/2 cup of the sweet and tangy mango mixture. Sprinkle with toasted black sesame seeds and refrigerate for at least 2 hours or overnight. |
|
4
Done
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Serve chilled: Garnish with mint leaves and enjoy your vibrant, tropical vegan delight! Difficulty: Easy Servings: 4 Nutrition Facts per serving (approximate): Note: You can adjust the amount of sugar according to your taste preferences. Also, if you're looking for a raw version, simply omit the baked black sesame seeds crunch. |
