Plant-based coconut parfait recipe

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COCONUT PARFAIT

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Parfait: a rich cold dessert made with whipped cream, eggs, and fruit. As this is plant-based, it won’t contain eggs nor whipped cream. Parfait also means ‘perfect’ in French. It could have been if I had managed to whip the coconut milk and used 3/4 cup of coconut milk rather than 3/4 of the can. Despite not nailing it on my first attempt, this was a pleasant breakfast.

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Ingredients

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1 serving

1/4 cup (50g) buckwheat
3/4 cup (180ml) canned coconut milk, chilled for 2 to 3 hours
2 tbsp chia seeds
1/2 tbsp unsweetened cocoa powder
1/2 cup (70g) fresh raspberries, lightly crushed
1/2 cup fresh cherries, stemmed and pitted
1 medium banana
1/2 cup (70g)
fresh or frozen blueberries

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Method

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1. Rinse the buckwheat and add 1/2 cup water to a pot. Bring to a boil; cover, reduce heat to simmer, and cook until tender, about 10 minutes
2. Pour the water off the top of the solidified coconut milk and into a mixing bowl.
3. Whip the coconut milk until fluffy in a mixer or with a hand whisk. Divide the whipped coconut between two bowls, then mix the cocoa powder into one batch and the crushed raspberries into the other batch.
4. Halve the cherries and dice the banana, then place them in a bowl.
5. Add the buckwheat, raspberry cream, and half the cherries. Top with the cocoa cream, chia seeds, blueberries and the remaining cherries.

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