Ingredients
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the Coconut Milk Base:
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1 (14 oz) can full-fat coconut milk, refrigerated overnight
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the Date Caramel Sauce:
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3/4 cup chopped medjool dates
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1 tbsp unsweetened shredded coconut
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1/4 cup water
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1 tsp vanilla extract
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Pinch of sea salt
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the Chia Seeds:
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2 tbsp black chia seeds
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2 tbsp white chia seeds
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the Garnish :
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Sliced fresh fruit such as mango, kiwi, strawberries, blueberries, raspberries, etc.
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Toasted coconut flakes
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Shaved coconut (optional)
Directions
Subtitle: A Vegan Dessert Inspired by 36 Cuisines
Description: This vegan chia pudding parfait takes you on a journey through the flavors and ingredients of 36 cuisines! With layers of creamy coconut milk, sweet medjool dates, and exotic spices, each bite transports your taste buds to new and exciting destinations. It’s budget-friendly, gluten-free, grain-free, high-fiber, kid-friendly, low-carb, nut-free, oil-free, quick & easy, raw, seasonal, soy-free, spicy, superfoods, vegan, whole foods plant-based, zero waste, and ready in just 15 minutes!
Ingredients:
For the Coconut Milk Base:
– 1 (14 oz) can full-fat coconut milk, refrigerated overnight
For the Date Caramel Sauce:
– 3/4 cup chopped medjool dates
– 1 tbsp unsweetened shredded coconut
– 1/4 cup water
– 1 tsp vanilla extract
– Pinch of sea salt
For the Chia Seeds:
– 2 tbsp black chia seeds
– 2 tbsp white chia seeds
For the Garnish:
– Sliced fresh fruit such as mango, kiwi, strawberries, blueberries, raspberries, etc.
– Toasted coconut flakes
– Shaved coconut (optional)
Instructions:
1. To prepare the coconut milk base, open the can of coconut milk and scoop out the solidified portion into a blender. Discard the clear liquid at the bottom. Blend until smooth.
2. Place the date caramel sauce ingredients in a small saucepan over medium heat and stir constantly until the dates have broken down and the mixture has thickened into a syrup consistency. Remove from heat and let cool completely.
3. In a large mixing bowl, whisk together the chia seed mixture according to package directions. Set aside.
4. Pour equal amounts of the cooled date caramel sauce and chilled coconut milk base into four glasses or ramekins.
5. Divide the prepared chia seeds evenly among the four glasses. Use a fork or whisk to gently mix everything together until well combined. Cover and refrigerate for at least 1 hour or up to overnight.
6. When ready to serve, layer the parfaits with fresh sliced fruits, toasted coconut flakes, and shaved coconut (if using). Enjoy immediately!
Serves: 4
Difficulty: Easy
Nutrition Information Per Serving (without fruit):
Calories: 200
Total Fat: 21g
Saturated Fat: 17g
Cholesterol: 0mg
Sodium: 110mg
Total Carbohydrate: 17g
Dietary Fiber: 10g
Sugars: 10g
Protein: 4g
Total Time: 15 minutes + chilling time
Steps
|
1
Done
|
To prepare the coconut milk base, open the can of coconut milk and scoop out the solidified portion into a blender. Discard the clear liquid at the bottom. Blend until smooth. |
|
2
Done
|
Place the date caramel sauce ingredients in a small saucepan over medium heat and stir constantly until the dates have broken down and the mixture has thickened into a syrup consistency. Remove from heat and let cool completely. |
|
3
Done
|
In a large mixing bowl, whisk together the chia seed mixture according to package directions. Set aside. |
|
4
Done
|
Pour equal amounts of the cooled date caramel sauce and chilled coconut milk base into four glasses or ramekins. |
|
5
Done
|
Divide the prepared chia seeds evenly among the four glasses. Use a fork or whisk to gently mix everything together until well combined. Cover and refrigerate for at least 1 hour or up to overnight. |
|
6
Done
|
When ready to serve, layer the parfaits with fresh sliced fruits, toasted coconut flakes, and shaved coconut (if using). Enjoy immediately! Serves: 4 |
