I don’t generally toot my own horn, but I have to say I was pretty proud of myself when I made this.
Not because of the pretty parfait [although holy moly are these babies delicious], but because I made my own yogurt.
How cool is that?
And… it was easy!
I used to judge people who made their own yogurt.
Why would you waste your time making your own… when you can just… buy it?
By making your own yogurt you can:
- save money
- use any kind of milk you want – hemp, cashew, almond, oat, sesame…
- add massive doses of probiotics
- make all sorts of unique flavors – lavender, honey, chocolate hemp, rose, apple cinnamon, pumpkin spice, carrot cake, zomg!
I swear I must have said “I am making my own yogurt right now” 50 times in the last 2 days.
But on with the parfaits…
I made 2 out of the recipe below. One for me, one for Kevin. He said it was too complex of a breakfast [he’s a toast + honey kinda guy] so I got to enjoy both parfaits! What a treat.
Would you believe me if I told you I’ve never had a parfait before?
Brilliant invention, just brilliant.
I also loved that the second parfait kept well in the fridge until the following morning. I will definitely be making these again [and doubling the recipe!].
Berries ‘n Cream Parfaits
Vegan, Gluten free, Dairy free, Yeast free, Corn free
Raspberry puree, homemade coconut yogurt, vanilla protein yogurt, and lime marinated strawberries topped with coconut and fresh mint leaves.
- 2 cups homemade coconut yogurt [recipe below]
- 1 cup raspberries, puréed
- 2 teaspoon arrowroot powder, diluted in 2 tablespoon water
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon lemon juice
- 2 cups strawberries, diced
- 1 tablespoon apple juice
- 2 teaspoon coconut sugar
- Zest of 1 lime
- Juice from 1 lime
- 1 teaspoon mint, chopped [optional]
- 2 tablespoon unsweetened shredded coconut
To make the strawberry topping: mix the apple juice, coconut sugar, lime zest, and lime juice in a medium sized bowl. Add the strawberries and place the bowl in the fridge for 30 minutes.
To make the raspberry sauce: dilute arrowroot powder with cool water. Set aside. Heat the raspberry purée and lemon juice in a small pot on medium heat, whisking for 2-3 minutes. Add the arrowroot mixture to the raspberry mixture and continue to whisk until boiled. It should get thicker over 2-5 minutes. Once you’ve reached the desired thickness, allow to cool before dividing between two glasses.
Bringing it all together: raspberry sauce should already be at the bottom of your two glasses. Top with yogurt, then granola, strawberries. Repeat once more and top with mint leaves and shredded coconut.
Makes 2 parfaits.
Homemade Coconut Yogurt
Vegan, Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free
- 800mL reduced fat coconut milk
- 2 tablespoon coconut butter
- 1 tablespoon pure vanilla extract
- pinch white powdered stevia – if you don’t like stevia, use 1-2 tablespoon coconut/coconut sugar or honey
- 2 tablespoon freshly ground chia seed *see note
- 8 servings of non-dairy probiotics – I used this acidophilus
- Medium sized cooler + boiling water OR 1 towel + heating pad
- Place coconut milk, coconut butter, vanilla, and stevia in a blender. Turn on high for 8 minutes. [This should heat your yogurt to the desired temperature. If you have a weak blender, transfer to a saucepan and bring to a boil, reduce and simmer for 4 minutes before bringing back to the blender to add your chia seed]
- Continue to blend while adding chia seed. Blend until mixed before turning blender off and removing lid.
- Allow to cool for 5-10 minutes.
- Add probiotics, return lid and pulse.
- If doing the cooler version:place boiling water in cooler to the 3 inch mark. Once the yogurt has cooled, pour into 2 – 1000mL mason jars and place in the cooler for about 15 hours. You may have to change your water halfway through to ensure it’s hot enough. Refrigerate for 8 hours.
- If doing the heating pad version: once the yogurt has cooled, pour into 2 – 1000mL mason jars and wrap in a heating pad [set on lowest setting] and a towel. Allow to sit for 15 hours. Refrigerate for 8 hours.
Makes ~ 4 cups of yogurt.
note: the chia seed is what thickens the yogurt. If you make this yogurt with other nut milks, more chia seed may be needed. For example: almond milk yogurt will need a total of 4-6 tablespoon ground chia seed. I found that anything past 4 tablespoon of chia begins to taste very chia-like. Another alternative to chia would be agar agar flakes but I would start with a small amount of 1-2 teaspoon until desired consistency is met.
Have you ever made your own yogurt?
If you made your own yogurt, what milk would you use?
What’s the best breakfast you’ve had in the last week?