Just one heat wave after the next, unrelenting and with no discernible end in sight.
We all know that the scorching summer heat will eventually subside; logically it simply has to. However, it’s just hard to imagine an end at this very moment, to even entertain such thoughts.
As the last waves of this unusually hot summer strike against my heat-singed body, I’m left wondering just how much more of this I can possibly take. Out of nowhere, my stomach rumbles and I realize that I’m actually hungry- for what though?? The meals that looked incredibly amazing this past winter and spring seem simply too heavy and a lot of trouble right about now.
The only things that seem at all appealing are cool refreshing, ice-cold things. So it’s with these thoughts in mind that I created this parfait recipe.
Parfaits are normally layers of ice cream or heavy cream. This recipe is fruit with alternating layers of vegan pudding. You may be thinking that vegan pudding is no substitute for thick and rich, traditional ice cream. I beg to differ. As long as you refrigerate it long enough, it will be as refreshing as any ice cream, trust me. I’ve eaten several of these so far–purely for research purposes. Ok, to be completely honest the first few bites were, and then I simply lost myself. The cold fruit/cold pudding is an amazing combination that is perfectly refreshing, and simply a delightful end-of-summer treat.
Here are a few of the many reasons they are not simply delicious but also great for you.
Cinnamon– has anti-fungal properties and relieves arthritis pain. It also has anti-clotting properties, and helps to regulate blood sugar.
Nutmeg– has been shown to protect the brain, and has antiseptic and antibacterial properties. It can ease digestive issues. It can also help relieve joint pain, and to increase blood circulation.
Blueberries– have antioxidant properties, and help to protect the eyes. They have been shown in studies to help to protect the heart and even reduce the formation of cancerous cells.
I hope you enjoy my really easy recipe!
GF Vegan Cinnamon Blueberry Pudding Parfait
- 2 cups Coconut milk
- 1/4 cup Coconut Sugar
- 1/4 cup Corn Starch
- 1/2 teaspoon Vanilla Extract
- 1/4 teaspoon Nutmeg
- 1/4 teaspoon Cinnamon
- 1 cup Applesauce
- a pinch Salt
- 2 Bananas
- 1 cup Strawberries
- 1 cup Blueberries
- 1/2 cup Almonds
1.) Place the bananas in the freezer for about twenty minutes. This will make them more refreshing but not thoroughly frozen.
2.) Make the pudding. In a saucepan, whisk together the corn starch, coconut sugar, and salt.
3.) Place it on a low heat add the coconut milk, continue to stir, and keep stirring, this will help to create a uniform and a non- lumpy texture. Now it’s time to add the vanilla, nutmeg and cinnamon. Heat and stir about 10 minutes. You want it to be thick, stir and heat an additional minute. When it’s thick and pudding-like remove from heat.
3.) Remove from saucepan and refrigerate at least an hour. You want it to be completely cooled before using.
4.) Use a glass like a highball, martini, wine or a sundae glass, add the applesauce to the bottom. We’re making two servings so make sure you have a second glass, and prepare the same.
5.) Then add ½ of one banana thinly sliced, right on top of the applesauce. The idea is to layer everything.
6.) Add ½ of the blueberries and strawberries to each of the two glasses, alternating with the pudding. You should be able to at least get two layers, three if you are using a very tall glass. for the pudding, you want 1/4 inch thick ribbons divided by the banana, blueberries and strawberries layers.
7.) Top with the ¼ cup of almond slices- on each glass
8.) Chill in the refrigerator for about twenty minutes. Remove from the refrigerator and enjoy. Your first to your last bite will all be pure icy-cold refreshment 🙂
Get more like this—Subscribe to our daily inspirational newsletter for exclusive content!
Photo: Alex Kudukis