Tri-Layered Parfait with Matcha, Persimmon, and Pitaya

By Anna Speaks
Sep 12, 2016

Today is National Parfait Day, so naturally we had to go all out with a really fun superfood recipe. This is a colorful tri-layered parfait complete with an omega and antioxidant-rich matcha vanilla bean chia pudding layer, persimmon coconut cream layer, and pink pitaya layer. We finished things off with a delicous drizzle of our Rawmio Hazelnut Silk spread. It's impossible to feel anything less than pure joy while eating this parfait. ENJOY!

The Recipe

Serves 2

Matcha Vanilla Bean Chia Pudding

1 cup pure water

1 tbs Dastony coconut butter, gently melted (you can do this by placing 1 tbs of coconut butter in a heat-safe bowl and partially submerging it in hot water)

1 tsp Dastony cashew butter

1/4 tsp vanilla bean powder (or use 1/2 tsp extract)

1-2 tsp honey, coconut sugar or maple - sweeten to your taste preference

1 heaped tsp matcha

3 tbs chia seeds

Blend all ingredients except for chia until smooth. Add chia and let sit for at least a few hours to form a thick pudding. You can also leave this in the fridge overnight. Try to shake your jar/container at least a few times to minimize clumping.

Persimmon Coconut Cream Layer

1 cup young Thai coconut meat

1/4 tsp vanilla bean or 1/2 tsp vanilla extract

1/3 tsp lemon zest- optional

3 tbs young Thai coconut water

2 fuyu persimmons

1 pinch Himalayan salt

Blend all ingredients except persimmon until smooth and creamy. Add persimmons to blender and blend until smooth.

Pitaya Pudding Layer

Divide Persimmon Coconut Cream Layer above in half, adding one half back to your blender with the following

1/2 frozen pitaya pack (we reccomend Pitaya Plus brand)

2 tsp fresh lemon juice

1 tsp raw honey, or sweetener of choice

Blend until smooth and layer in a parfait glass, alternative each color for a nice contrast.

Toppings