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Vegan Pumpkin Parfait
(recipe, Carrie Stewart)
- * ⅔ cup chilled coconut cream from a 15oz can coconut milk (see note below)
- * 1¾ to 2 cups pumpkin puree or 1 15oz can pumpkin puree
- * ½ cup white chia seeds (see note below)
- * 20 drops vanilla stevia
- * 3 Tbsps freshly squeezed lemon juice
- * 2 cups gluten-free granola of your choice, or other blend of nuts and/or seeds and/or gluten-free cereal (see note below) plus a little extra for decorating.
- At least 12 hours before serving, combined coconut cream, pumpkin puree, white chia seeds and stevia in a bowl. Whisk ingredients together in a bowl, cover and refrigerate overnight. After 12 hours, the mixture should be very thick (if it is not, add another tablespoon of chia and let sit an extra hour). When almost ready to serve, blend mixture in a blender with lemon juice until air and smooth. I recommend adding the lemon juice one tablespoon at a time and taste testing as you go along, until you get the sour tang that reminds you of yogurt. Use one fourth of the pumpkin coconut mixture and ½ cup granola per parfait. Layer yogurt mixture with granola, starting and finishing with a yogurt layer. Decorate with additional granola or seeds.
- A few notes:
- * I used white chia seeds for this recipe because I did not want the color of gray/brown chia seeds to detract from the prettiness of the parfait. You could use gray/brown chia seeds if you cannot find white chia seeds. Also, next time I will experiment with grinding the chia seeds to make the texture of the yogurt smoother.
- * For easy coconut cream, place a can of coconut milk in the fridge for a few hours. When you open the can, you will see the milk has separated into water and a thich white creamy substance - that's the coconut cream you need. I find a 15oz can yields about ⅔ cup of coconut meal. If you have extra, put aside to use in a soup or smoothie.
- * Regarding the gluten-free granola, I used a mixture of dehydrated buckwheaties, pumpkin seeds and walnuts, but I have also been eyeing this granola recipe by Ellen of I Am Gluten Free. I have to tweak it to adapt to my food and sugar sensitivities (I need to leave the dates out), but it is a scrummy-looking recipe. You can of course use a store-bought gluten-free granola. I know Udi's is very popular.