Ingredients
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For the Coconut Milk Yogurt Base:
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1 can (400 ml) full-fat coconut milk (unsweetened)
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½ cup (80 grams) chia seeds
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Pinch of salt
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For the Mango Tamarind Sauce:
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1 ripe mango (about 350 grams), peeled, pitted, and chopped into small pieces
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1 tablespoon raw tamarind paste (or as needed to get desired tartness)
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¼ teaspoon fish sauce (omit if making it soy-free; substitute with 1 tablespoon light miso + 1/4 teaspoon salt if you're gluten-free)
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1 tablespoon brown sugar (optional; adjust sweetness to taste)
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1 tablespoon water
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For the Pomegranate Seeds and Toasted Coconut Topping:
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1/2 cup (60 grams) unsweetened shredded coconut
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1 tablespoon maple syrup
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1/4 cup (40 grams) frozen pomegranate arils
Directions
Subtitle: Budget-Friendly, Fermented, Gluten-Free, Grain-Free, High-Fiber, High-Protein, Kid-Friendly, Low-Carb, No Oil, Quick & Easy, Raw, Seasonal, Soy-Free, Spicy, Superfoods, Vegan, Whole Foods Plant-Based, Zero Waste
Ingredients:
For the Coconut Milk Yogurt Base:
* 1 can (400 ml) full-fat coconut milk (unsweetened)
* ½ cup (80 grams) chia seeds
* Pinch of salt
For the Mango Tamarind Sauce:
* 1 ripe mango (about 350 grams), peeled, pitted, and chopped into small pieces
* 1 tablespoon raw tamarind paste (or as needed to get desired tartness)
* ¼ teaspoon fish sauce (omit if making it soy-free; substitute with 1 tablespoon light miso + 1/4 teaspoon salt if you’re gluten-free)
* 1 tablespoon brown sugar (optional; adjust sweetness to taste)
* 1 tablespoon water
For the Pomegranate Seeds and Toasted Coconut Topping:
* 1/2 cup (60 grams) unsweetened shredded coconut
* 1 tablespoon maple syrup
* 1/4 cup (40 grams) frozen pomegranate arils
Instructions:
1. For the Coconut Milk Yogurt Base: Open the can of coconut milk and scoop out the thick cream from the top. Reserve the remaining liquid for another use. Place the coconut cream in a blender along with the chia seeds and salt. Blend on high until smooth and combined, about 1 minute. Transfer the mixture to a bowl and set aside.
2. For the Mango Tamarind Sauce: In a small bowl, combine the mango, tamarind paste, fish sauce (if using), and brown sugar (if using). Mix well and let sit for about 5 minutes to allow the flavors to meld. Stir in the water and mix again. Set aside.
3. For the Pomegranate Seeds and Toasted Coconut Topping: In a separate small bowl, toss together the unsweetened shredded coconut, maple syrup, and reserved mango mixture until evenly coated. Sprinkle the frozen pomegranate arils over the top.
4. Assembling the parfait: Divide the prepared glasses or ramekins among four serving dishes. Add a layer of the coconut milk yogurt base to each glass. Top with a spoonful of the mango tamarind sauce. Finish off with a sprinkle of the toasted coconut and pomegranate seed mixture. Serve immediately.
Note: If you prefer a thicker consistency for your coconut milk yogurt base, simply strain the mixture through a cheesecloth or fine mesh sieve before adding it to the glasses.
Steps
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1
Done
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For the Coconut Milk Yogurt Base: Open the can of coconut milk and scoop out the thick cream from the top. Reserve the remaining liquid for another use. Place the coconut cream in a blender along with the chia seeds and salt. Blend on high until smooth and combined, about 1 minute. Transfer the mixture to a bowl and set aside. |
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2
Done
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For the Mango Tamarind Sauce: In a small bowl, combine the mango, tamarind paste, fish sauce (if using), and brown sugar (if using). Mix well and let sit for about 5 minutes to allow the flavors to meld. Stir in the water and mix again. Set aside. |
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3
Done
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For the Pomegranate Seeds and Toasted Coconut Topping: In a separate small bowl, toss together the unsweetened shredded coconut, maple syrup, and reserved mango mixture until evenly coated. Sprinkle the frozen pomegranate arils over the top. |
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4
Done
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Assembling the parfait: Divide the prepared glasses or ramekins among four serving dishes. Add a layer of the coconut milk yogurt base to each glass. Top with a spoonful of the mango tamarind sauce. Finish off with a sprinkle of the toasted coconut and pomegranate seed mixture. Serve immediately. Note: If you prefer a thicker consistency for your coconut milk yogurt base, simply strain the mixture through a cheesecloth or fine mesh sieve before adding it to the glasses. |
