Ingredients with Measurements:
- 1 can of coconut milk (13.5 oz)
- 1/2 cup of sugar
- 1/2 teaspoon of vanilla extract
- 1/4 teaspoon of salt
- 2 mangosteens, peeled and seeded
- 1/4 cup of shredded coconut
- 1 tablespoon of honey
- 1/4 cup of granola
Special equipment needed:
- Blender
- Parfait glasses or jars
Step-by-step instructions:
1. In a blender, combine the coconut milk, sugar, vanilla extract, and salt. Blend until smooth.
2. Pour the mixture into a saucepan and heat over medium heat. Stir occasionally until the mixture thickens, about 10-15 minutes. Remove from heat and let it cool.
3. In another blender, blend the mangosteens until smooth.
4. In a small pan, toast the shredded coconut over medium heat until golden brown. Remove from heat and let it cool.
5. In a small bowl, mix the honey and toasted coconut.
6. To assemble the parfait, spoon a layer of the coconut mixture into the bottom of each glass or jar. Add a layer of the mangosteen puree, followed by a layer of granola. Repeat the layers until the glass or jar is full.
7. Drizzle the honey and toasted coconut mixture on top of each parfait.
8. Chill in the refrigerator for at least 30 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat: 17g
Carbohydrates: 35g
Protein: 3g
Fiber: 2g
Sugar: 28g
Sodium: 150mg
Substitutions for ingredients:
- You can use any other fruit puree instead of mangosteen.
- You can use maple syrup instead of honey.
- You can use any other type of granola.
Variations:
- You can add layers of fresh fruit to the parfait.
- You can use different types of nuts instead of shredded coconut.
- You can add a layer of whipped cream to the parfait.
Tips and tricks:
- Make sure the coconut mixture is completely cool before assembling the parfait.
- Use a piping bag to make the layers more even.
- You can make the parfait ahead of time and store it in the refrigerator for up to 2 days.
Storage instructions:
Store the parfait in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
The parfait is best served cold and does not need to be reheated.
Presentation ideas:
Serve the parfait in clear glass jars or glasses to show off the layers.
Garnishes:
Garnish with fresh mint leaves or a sprinkle of cinnamon.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
This parfait can be served as a dessert or a snack on its own.
Troubleshooting advice:
If the coconut mixture is too thick, add a little bit of water to thin it out.
Food safety advice:
Make sure to properly wash and peel the mangosteens before using them in the recipe.
Food history:
Mangosteen is a tropical fruit native to Southeast Asia. It is known for its sweet and tangy flavor and is often used in desserts.
Flavor profiles:
This parfait has a creamy and sweet coconut flavor with a tangy and fruity mangosteen flavor.
Serving suggestions:
Serve the parfait chilled as a refreshing dessert or snack.
Related Categories
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Region: Thai
Taste: Sweet, Creamy, Tropical, Tangy, Refreshing