Plant-based coconut parfait
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.
- 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
Source: Finding Ultra, Rich Roll
- 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
- Pour the water off the top of the solidified coconut milk and into a mixing bowl.
- 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.
- Halve the cherries and dice the banana, then place them in a bowl.
- Add the buckwheat, raspberry cream, and half the cherries. Top with the cocoa cream, chia seeds, blueberries and the remaining cherries.