Why does coconut parfait always have to be colorful and round? What if it got a bad-ass makeover, showed it’s edges and became avant-garde? Well that’s exactly what happened in this recipe.
In my culinary school program at Matthew Kenney (watch the webinar about my experience here), we were assigned to make raw vegan coconut yogurt parfaits with plenty of fruit and activated buckwheat granola. Now the normal me would have made multi-colored layers of blue, red and pink with a rainbow of fruit in between.. sort of like I did in Sahara’s Superfood Coconut Yogurt Parfait.
But another part of me said, “Screw it. I’m going to make the most anti-parfait parfait there has ever been.” Even with the rich array of strawberries, raspberries and blueberries we had available to us, I decided to go all black with the blackberries and create a work of modern art on a plate.
I’m sort of in love with the result.
This Black Magic Coconut Parfait is like the high-fashion/ goth sister of my Superfood Parfait recipe. It’s edgy, bold and out of the box, but still contains the satisfying combination of probiotic-rich coconut yogurt, juicy berries and crunchy granola as any other parfait.
Who said all parfaits have to be colorful and friendly anyways? My Black Magic Parfait is ready for the runway.
Black Magic Coconut Yogurt Parfait With Activated Buckwheat Granola
- 1 1/2 cups young coconut meat
- 1/2 cup cashews
- 1-2 capsules probiotic powder
- Water if needed to blend (depends on how moist your coconut meat is)
- 1 1/2 cups sprouted, dehydrated buckwheat
- 3 tbsp chia seeds
- 1 tbsp Lakanto Maple Syrup (use code SAHARA for 20% off)
- 1 tsp vanilla extract
- pinch of salt
- Make the coconut yogurt by blending all coconut yogurt ingredients and letting it sit in the dehydrator for 8-12 hours at 85 degrees. If you live in a warm place, you could also just leave it outside for a day. The colder the climate, the longer it will take to ferment.
- To make the buckwheat granola, combine all ingredients in a large bowl and spread them out on a parchment paper lined tray. Set in the dehydrator for 18-24 hours or in the oven on the lowest heat possible for about 1-2 hours (keep checking on it to make sure it’s not burned, as every oven is different.
- The next day, your granola and yogurt will be ready to serve!
- Now to plate this, take one large spoon of coconut yogurt and splat it on the bottom of the plate, slightly to the right. Without lifting your spoon, move the yogurt diagonally across and up the plate. Continue bringing the spoon up towards the opposite side diagnally in a zig-zag shape.
- To achieve the sharp bottom, sharply lift up your spoon as you finish the swoop. This gives it that really fine-art trickled-out effect.
- If it doesn’t come out perfect, don’t fret. Use a napkin to fix up little messed-up parts.
- Sprinkle granola along the left side of the coconut yogurt.
- Line up blackberries between the granola and coconut yogurt.
Voila, you have your very own avant-garde coconut yogurt parfait that looks like it was served at a 3 Michelin Star restaurant! I won’t tell anyone about your little secret that this is just a scoop of co-yo 😉
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