Ingredients
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For the coconut pudding:
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1 can (400 ml) full fat coconut milk - refrigerated overnight
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1/4 cup (60 g) tapioca starch
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1/4 cup (60 ml) water
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Pinch of salt
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For the black sesame seed crumble:
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1/4 cup (30 g) black sesame seeds
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1 tablespoon maple syrup
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1 teaspoon arrowroot powder
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For the mango layer:
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2 ripe but firm mangoes, peeled and sliced
Directions
Subtitle: A delicious vegan dessert recipe perfect for hot summer days! Gluten-free, refreshing, and kid-friendly.
Ingredients:
For the coconut pudding:
– 1 can (400 ml) full fat coconut milk – refrigerated overnight
– 1/4 cup (60 g) tapioca starch
– 1/4 cup (60 ml) water
– Pinch of salt
For the black sesame seed crumble:
– 1/4 cup (30 g) black sesame seeds
– 1 tablespoon maple syrup
– 1 teaspoon arrowroot powder
For the mango layer:
– 2 ripe but firm mangoes, peeled and sliced
Instructions:
1. Make the coconut pudding: Scoop out the solidified cream from the top of the chilled coconut milk can and discard the liquid at the bottom. Add the tapioca starch, water, and pinch of salt to a small saucepan and whisk until well combined. Place the pan over medium heat and cook, stirring constantly, until the mixture thickens and comes off the sides of the pan. This should take about 5 minutes. Remove from heat and let cool completely.
2. Meanwhile, prepare the black sesame seed crumble: Preheat oven to 180°C (350°F). Mix together the black sesame seeds, maple syrup, and arrowroot powder in a small bowl. Spread the mixture onto a baking sheet lined with parchment paper. Bake for 5-7 minutes, or until lightly golden brown. Allow to cool completely before breaking apart into smaller pieces.
3. Layer the parfait: Divide the cooled coconut pudding among four glasses or ramekins. Top each one with a few spoonfuls of the sliced mangoes, followed by another layer of coconut pudding. Finish with a sprinkling of the black sesame seed crumble.
Note: To make this a complete meal, serve with steamed rice and your favorite Thai curry!
Serves 4
Difficulty: Easy
Nutrition Facts per serving: Calories: 220kcal, Protein: 3g, Fats: 17g, Carbohydrates: 30g, Sugar: 20g, Fiber: 3g
Steps
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1
Done
|
1. Make the coconut pudding: Scoop out the solidified cream from the top of the chilled coconut milk can and discard the liquid at the bottom. Add the tapioca starch, water, and pinch of salt to a small saucepan and whisk until well combined. Place the pan over medium heat and cook, stirring constantly, until the mixture thickens and comes off the sides of the pan. This should take about 5 minutes. Remove from heat and let cool completely. |
|
2
Done
|
2. Meanwhile, prepare the black sesame seed crumble: Preheat oven to 180°C (350°F). Mix together the black sesame seeds, maple syrup, and arrowroot powder in a small bowl. Spread the mixture onto a baking sheet lined with parchment paper. Bake for 5-7 minutes, or until lightly golden brown. Allow to cool completely before breaking apart into smaller pieces. |
|
3
Done
|
3. Layer the parfait: Divide the cooled coconut pudding among four glasses or ramekins. Top each one with a few spoonfuls of the sliced mangoes, followed by another layer of coconut pudding. Finish with a sprinkling of the black sesame seed crumble. |
