Vanilla Mango Passion Fruit Parfait
Recipe contributed by Joey's Plate
Serves 2
Fruity, creamy and fantastically indulgent, this dreamy tropical dessert is light years away from your average chia pudding.
INGREDIENTS:
Golden coconut cubes
- ¼ cup coconut cubes, strained and rinsed
- premium coconut milk, enough to cover coconut cubes
- 1 Tbsp maple syrup
- 1 tsp ground turmeric
Chia pudding layer
- ½ cup chia seeds
- 1½ cup plant based milk
- ¼ cup maple syrup
- 1 tsp vanilla extract
Mango passion fruit layer
- 1 cup mango chunks, strained and rinsed
- 1 tsp natural lemon extract
- 2 tbsp maple syrup
- ¼ cup deodorized coconut oil, melted
- ground turmeric, until desired colour
- Pulp from 2 fresh passion fruits
Cashew cream layer
- ½ cup raw cashews, soaked
- ¼ cup premium coconut milk (from the cream layer at the top of the can) or coconut cream
- 2 Tbsp water
- 3 Tbsp maple syrup
- 1 tsp almond extract
- ¼ cup coconut oil, melted
Garnish
- Golden coconut cubes
- Pulp from 1 fresh passion fruit
- White dragon fruit, sliced and cut into shapes
- Edible flowers
DIRECTIONS:
Golden coconut cubes
- In a medium bowl, combine all ingredients except coconut cubes and set aside.
- Stir in coconut cubes and marinate at least two hours, until the coconut cubes are stained.
- Drain the liquid, cover and refrigerate until ready to use.
Chia pudding layer
- In a large bowl, combine all ingredients and stir well.
- Refrigerate 20 minutes, stir well and carefully pour into 2 glasses or jars.
Mango passion fruit custard layer
- In a high-speed blender, purée all ingredients except coconut oil until smooth.
- Add melted coconut oil and blend well.
- Add the pulp from both passion fruits and stir well (do not purée).
- Carefully pour over the chia pudding layer and refrigerate 20 minutes.
Cashew cream layer
- In a high-speed blender, purée all ingredients until smooth.
- Carefully pour over the chia pudding layer and refrigerate 15 minutes.
Before serving, garnish parfaits with golden coconut cubes, passion fruit pulp, dragon fruit shapes and edible flowers.