Hearty Autumn Vegetable Soup with Epinutrients
These tasty parfaits have all the decadence you could want but without any dairy! The coconut and berries make a super antioxidant and gut balancing team. Plus, when you make these yourself you can control the amount of sugar you use (this recipe has just 5g sugar per serving), or make them sugar-free by using stevia. So simple, yet scrumptious!
| Berry Coconut Parfaits |
Berry Coconut Parfaits
| Servings |
| 6 |
| Servings |
| 6 |
Ingredients
- 12 Oz Raspberries
- 1 Tsp Lemon juice
- 1 Tbsp Chia seeds Whole
- 2 Cans Coconut milk Refrigerated overnight (do not shake)
- 4 Tbsp Powdered sugar Organic, divided
- 1 Tsp Vanilla Non-alcoholic
- 6 Oz Blueberries
- 6 Mint leaves For garnish, optional
Servings:
Units:
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Ingredients
Servings:
Units:
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Instructions
- In a medium saucepan, heat the raspberries along with the lemon juice, 1/2 tsp vanilla, and 2 tbsp of powdered sugar. Let the raspberries simmer for a few minutes and start to break apart. Take off the heat, add the chia seeds and stir well. Let cool completely.
- Carefully open the coconut milk cans and scoop out the solid part into a medium-sized bowl. Reserve the watery part for another use. Sift in the remaining 2 tbsp powdered sugar, along with the vanilla.
- Whisk well until completely smooth (I even whizzed it in the food processor to get it extra smooth and fluffy). Set aside.
- Assemble your parfaits by layering the raspberry and coconut mixtures into 5 oz glasses. Top with the fresh blueberries and garnish with a mint leaf.
2 Comments
If using stevia, do you know what the conversion would be? Thanks!
The Stevia to sugar ratio is 8 to 1 – so calculate 1/8 of the sugar amount.