TRY THESE: VEGAN VALENTINE PARFAITS
May 22, 2018
Simple to make and utterly delicious, these are a must try! Thank you to the wonderful Jo Harding for creating them!
Ingredients
126
g coconut yoghurt (option to use Greek instead of coconut if you're not dairy free)
60
g raspberries
30
g pomegranate
Method
- Pulse the raspberries in a blender until pureed. Don't over do it, you don't want them watery. Save a few whole to decorate the top.
- Add a layer of raspberry puree to the base of a glass. Layer with yoghurt, pomegranates and top with raspberries and a sprinkling of desiccated coconut.