Ingredients
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the Coconut Milk Cream:
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1 can full -fat coconut milk (about 14 oz)
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1/2 cup unsweetened shredded coconut flakes
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the Chia Seed Puddings:
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2 tbsp chia seeds
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1/2 cup unsweetened almond milk (or other non-dairy milk)
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the Cardamom Rose Water Syrup:
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1/4 cup raw sugar
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2 tbsp ground cardamom pods
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1/4 cup fresh rosewater (optional; substitute with 1 tsp rose extract if unavailable)
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the Berry Compote:
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1 pint mixed berries (strawberries, blueberries, raspberries, blackberries), washed and hulled
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1 tbsp maple syrup
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Garnish :
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Additional fresh fruit such as sliced strawberries, kiwi, mango, or papaya
Directions
Sub-title: Enjoy the Flavors of the Globe with This Delicious and Nourishing No-Cook Treat!
Description: This vegan chia pudding parfait combines the exotic flavors of coconut, cardamom, and rose water to create a dessert that will transport your taste buds around the world! It’s budget-friendly, gluten-free, grain-free, high-protein, low-carb, seasonal, soy-free, whole food plant-based, and best of all – easy to make!
Ingredients:
For the Coconut Milk Cream:
• 1 can full-fat coconut milk (about 14 oz)
• 1/2 cup unsweetened shredded coconut flakes
For the Chia Seed Puddings:
• 2 tbsp chia seeds
• 1/2 cup unsweetened almond milk (or other non-dairy milk)
For the Cardamom Rose Water Syrup:
• 1/4 cup raw sugar
• 2 tbsp ground cardamom pods
• 1/4 cup fresh rosewater (optional; substitute with 1 tsp rose extract if unavailable)
For the Berry Compote:
• 1 pint mixed berries (strawberries, blueberries, raspberries, blackberries), washed and hulled
• 1 tbsp maple syrup
For Garnish:
• Additional fresh fruit such as sliced strawberries, kiwi, mango, or papaya
Instructions:
1. Make the coconut milk cream: Open the can of coconut milk and scoop out the solidified cream from the top. Reserve the liquid coconut milk for another use. Place the solids in a blender and puree until smooth. Set aside.
2. Make the chia seed puddings: In separate bowls, mix together the chia seeds and 1/2 cup of the unsweetened almond milk each. Cover and refrigerate for at least 3 hours or overnight. Stir before serving.
3. Make the cardamom rose water syrup: Combine the raw sugar, ground cardamom, and rosewater (if using) in a small saucepan. Bring to a boil over medium heat, stirring constantly until the sugar has dissolved. Remove from heat and let cool completely. Store any leftover syrup in an airtight container in the refrigerator for up to two weeks.
4. Prepare the berry compote: In a large mixing bowl, combine the fresh berries and maple syrup. Toss gently to coat. Let sit for about 10 minutes to allow the berries to release their juices.
5. Assemble the parfaits: Divide the prepared chia seed puddings among four glasses or bowls. Add a layer of the cooled berry compote on top. Follow with a drizzle of the cardamom rose water syrup. Top with a dollop of the reserved coconut milk cream and additional fresh fruit, if desired. Serve immediately.
Note: If you prefer a thicker consistency for the puddings, use only 1/2 cup of unsweetened almond milk instead of 3/4 cup. You may also adjust the amount of cardamom in the syrup according to your taste preference.
Serves 4
Difficulty Level: Easy
Nutrition Information per Serving (without optional fruit):
Calories: 340
Total Fat: 26g
Saturated Fat: 23g
Cholesterol: 5mg
Sodium: 105mg
Total Carbohydrate: 30g
Dietary Fiber
Steps
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1
Done
|
Make the coconut milk cream: Open the can of coconut milk and scoop out the solidified cream from the top. Reserve the liquid coconut milk for another use. Place the solids in a blender and puree until smooth. Set aside. |
|
2
Done
|
Make the chia seed puddings: In separate bowls, mix together the chia seeds and 1/2 cup of the unsweetened almond milk each. Cover and refrigerate for at least 3 hours or overnight. Stir before serving. |
|
3
Done
|
Make the cardamom rose water syrup: Combine the raw sugar, ground cardamom, and rosewater (if using) in a small saucepan. Bring to a boil over medium heat, stirring constantly until the sugar has dissolved. Remove from heat and let cool completely. Store any leftover syrup in an airtight container in the refrigerator for up to two weeks. |
|
4
Done
|
Prepare the berry compote: In a large mixing bowl, combine the fresh berries and maple syrup. Toss gently to coat. Let sit for about 10 minutes to allow the berries to release their juices. |
|
5
Done
|
Assemble the parfaits: Divide the prepared chia seed puddings among four glasses or bowls. Add a layer of the cooled berry compote on top. Follow with a drizzle of the cardamom rose water syrup. Top with a dollop of the reserved coconut milk cream and additional fresh fruit, if desired. Serve immediately. Note: If you prefer a thicker consistency for the puddings, use only 1/2 cup of unsweetened almond milk instead of 3/4 cup. You may also adjust the amount of cardamom in the syrup according to your taste preference. Serves 4 Difficulty Level: Easy Nutrition Information per Serving (without optional fruit): |
