(makes 2 Parfaits)
For Crust Layer
(this makes more crust than the recipe requires however using a larger amount of ingredients allows the mixture to blend better- you can freeze the leftovers and use them as a raw cake crust or crumble topping.)
100g Dessicated Coconut
30ml Coconut Milk
For Chia Layer
40g Chia Seeds
200ml KoKo Plain Coconut Milk
1 Large pureed Mango
Coconut Merchants Coconut Jam
Clear spring brown rice Amazake
Prepare all the ingredients:
-Allow the Chia seeds to soak in the milk for 30mins, stir frequently
-Puree’ the mango in the blender.
-Blend all the crust ingredients in a food processor till they form a crumb.
Assemble your parfait:
-In the base of your glass press the crust ingredients to about 1 cm thickness.
-On top the the crust layer the coconut jam.
-Next spoon over the Chia pudding.
-Spread a generous layer of the Amazake on top of the chia.
-Finally top the glass up with the puree’d mango and top with coconut chips.
Images by Joshua W Parkinson Photography