Vegan Chocolate, Coconut & Strawberry Parfaits

By | January 16, 2017

Preparation

1. Combine almond milk, tapioca, cacao powder, maple syrup, and salt in a large saucepan over medium heat. Cook, whisking constantly, until thick and tapioca is soft, about 10 minutes. Remove from heat and add chopped chocolate and 1 teaspoon vanilla, whisking vigorously until chocolate is melted. Let cool to room temperature then transfer to a powerful blender. Using the tamper tool to help, blend until smooth. (You may need to add a splash of almond milk if the blender is struggling.) Transfer to a large bowl and refrigerate until chilled, about 2 hours.

2. Just before serving, prepare coconut whipped cream. Spoon hardened coconut cream from top of chilled can (leaving separated liquid behind) and place in a large, chilled bowl. Beat with a hand-mixer on high until smooth. Add powdered sugar and remaining ½ teaspoon vanilla. Beat until creamy and smooth, adding a teaspoon of reserved coconut liquid as needed to loosen any large lumps, about 2 minutes.

3. To serve, layer chocolate pudding, coconut cream, and strawberries decoratively into serving glasses.

Ingredients

  • 2 cups unsweetened almond milk
  • 1/4 cup plus 1 tablespoon granulated tapioca (quick cooking)
  • 1⁄3 cup plus 2 tablespoons pure maple syrup
  • 1/4 cup cacao powder
  • 1/4 teaspoon sea salt
  • 3 ounces bittersweet chocolate, chopped
  • 1 1/2 teaspoons pure vanilla extract, divided
  • 1 (14-ounce) can full-fat coconut milk, refrigerated overnight
  • 2 tablespoons powdered sugar
  • 1 cup sliced strawberries

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