Milk on a hot summer day? No thanks. Frankly, the heat might not be your only (or biggest) reason for passing on dairy products. But that doesn’t mean you have to wait until the leaves change color to enjoy luscious, creamy yogurt. This dairy-free whipped coconut yogurt will hit the spot without weighing you down. Add fruit and crunchy homemade maple-cacao granola for a delicious parfait perfect for your next brunch.
Parfait with Granola and Whipped Coconut Milk Yogurt
Serves 4
Ingredients
2 cups gluten-free rolled oats
2 Tbsp. cacao powder
¼ tsp. ground cinnamon
3 Tbsp. maple syrup
2 Tbsp. MCT oil
Pinch salt
Fruit, to top
Coconut Milk Cream
1 can full-fat coconut milk, refrigerated overnight
1 Tbsp. maple syrup
Splash vanilla
Directions
- Preheat oven to 325 degrees F. Coat a baking sheet with cooking spray or line with parchment paper.
- In a large bowl, combine cacao, cinnamon, maple syrup, oil and salt. Stir in oats and mix until completely coated.
- Spread granola mixture on to prepared baking sheet and bake for about 15 minutes or until no longer moist from we ingredients. Careful not to burn.
- Meanwhile, prepare coconut milk. Scoop out solid coconut milk and place in a medium bowl. Reserve the remaining liquid coconut milk for later.
- Add maple syrup, vanilla and 2 tablespoons of reserved coconut liquid to bowl and stir until desired consistency. Store in fridge until ready to use.
- Layer parfait with ¼ cup granola, top with a dollop of coconut milk cream and fruit, then repeat.
Shop dairy-free favorites, from creamy milk alternatives to chocolate-rich candy! If you’re hungry for more, download our vegan recipe book.