Non-Dairy Chocolate Parfaits

Ingredients

1. 1-15 ounce can of coconut milk (full fat, not low or non-fat), refrigerated at least several hours, or preferably overnight

2. 2 teaspoons vanilla

3. 1 -2 tablespoons confectioners sugar

4. 1 ripe avocado

5. 1/2 cup unsweetened cocoa

6. 1/2 cup light brown sugar, lightly packed

7. 2 pinches salt

8. 2 tablespoons bittersweet chocolate chips, melted in a microwave or on the stovetop

Instructions

1. Open the can of coconut milk and gently spoon out the hard white "cream" that has risen to the top. Put it in a bowl and set aside in a measuring cup the milky coconut water left at the bottom of the can.

2. Whip the coconut cream for about 3-4 minutes with a hand or stand mixer, starting at low speed and gradually working up to high speed. Once the cream is whipped into something closely resembling "regular" whipped cream (i.e., dairy whipped cream), add in 1 teaspoon of vanilla and 1 tablespoon of confectioners sugar. Whip for an additional 30 seconds - 1 minute and taste. If you want it to be a bit sweeter, add in another tablespoon of confectioners sugar. Set the whippped coconut cream aside.

3. For the chocolate pudding - Pour 2/3 cup of the coconut water (most of it) into a blender. Halve the avocado and spoon out both the inside of both halves into a blender. Add the second teaspoon of vanilla, the cocoa, brown sugar, salt, and melted chocolate chips. Blend those ingredients until the pudding is smooth.

4. Layer the whipped coconut cream and the chocolate pudding into small glasses, bowls, or ramekins. To make layers, spoon a small amount of one or the other and smooth it with a butter-type knife before adding the next layer. If you want a light chocolate layer, in another small bowl, mix some of the cream and pudding together with a spoon.

5. Refrigerate the finished parfaits for at least an hour if you want them to set, although they are delicious at room temperature, too.

Notes

1. I used a hand held mixer to whip the coconut cream and an immersion blender for the chocolate pudding. Both worked quite well.

2. The whipped coconut cream becomes stiffer when refrigerated. If you have extra and want to use it later or as a last minute topping, let it soften at room temperature for a few minutes, then re-whip for 30-45 seconds.

3. The recipe yields about 3/4 cup of whipped coconut cream and about 1 1/2 cups of chocolate pudding.

By Laura

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