TRY THESE: VEGAN VALENTINE PARFAITS
Simple to make and utterly delicious, these are a must try! Thank you to the wonderful Jo Harding
for creating them!
126 g coconut yoghurt (option to use Greek instead of coconut if you're not dairy free)
60 g raspberries
30 g pomegranate
2 tsp desiccated coconut
- 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.