MINI SUMMER PARFAIT 🍒🌸🍒

Hello my Dearest Foodies,

This is what happens when I get sweet tooth but I don’t feel like making nothing too complicated. Sometimes it turns out well and sometimes it’s a disaster, but please don’t tell anybody. Although, it is always edible, it just doesn’t look very good, lol.

Nevertheless, this one turned out successful and I am very happy to share it with you so you can enjoy it too. By the way, you can use other fruits instead of cherries and also coconut whip cream if you wish. I will be making some other flavours myself, especially now when is so hot, since this treat is also very refreshing. It can be stored in a refrigerator for couple of days, always waiting for you when you come home.

MINI SUMMER PARFAIT
Vanilla Custard with Cherries and Granola
Vegan – Gluten Free – Refined sugar Free
Author: Lena’s Vegan Living

INGREDIENTS for 2 portions
• Canned coconut milk 2cups
• Arrowroot or Agar Agar ¼ cup
• Pure Vanilla extract 1 tsp
• Maple syrup ¼ cup (you may add more of you like)
• Frozen cherries 1 cup (defrosted)
• Fresh cherries to garnish
• Granola ¼ cup per glass
• Chopstick

PROCESS
• Apply granola into your glasses and set aside.
• In a medium size pot, mix coconut milk with maples syrup, vanilla and arrowroot.
• Bring into a boil, turn down the heat to a medium and keep stirring until it thickens.
• Let it cool down for 10 minutes.
• Carefully fill your glasses and set aside.
• In a mean time, blend your cherries by pressing the pulse button, so they remain chunky.
• Divine in half and add on top of each glass.
• Lightly stir in with a chopstick.
• Place in a refrigerator for couple of hours or overnight.
• Top with fresh cherries before serving.

GRANOLA RECIPE AVAILABLE HERE

THANK YOU FOR VISITING & BON APPETIT
MORE RECIPES AT Lena's Vegan Living