Vegan Espresso Chia Pudding and Whipped Coconut “Tiramisu” Parfait

Vegan Espresso Chia Pudding and Whipped Coconut “Tiramisu” Parfait

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  • 1 cup coconut flakes
  • 1 14-ounce can coconut milk, chilled
  • 11 tablespoons sugar, divided
  • 1/2 vanilla bean, seeds removed
  • 8 ounces unsweetened coconut milk beverage
  • 5 tablespoons coconut fat (from a can of coconut milk)
  • 5 tablespoons chia seeds
  • 4 tablespoons prepared espresso
  • 4 tablespoons sweet Marsala wine
  • 1 tablespoon maca powder
  • 2 teaspoons cocoa powder plus extra for dusting
  • 1/2 cup shaved dark chocolate


Preheat oven to 250° F.

Place coconut flakes in a baking dish or on a lined baking sheet. Toast in the oven until golden, about 20 minutes. Set aside.

Open the coconut milk from the bottom side of the can and drain the clear milk; reserve. Place the solid coconut fat into a chilled stainless steel bowl. Add 1 teaspoon sugar and vanilla bean seeds. Whip with a beater or whisk until light and airy, adding reserved coconut milk if necessary to thin. Refrigerate until needed.

Place coconut milk beverage, 5 tablespoons coconut fat, remaining sugar, chia seeds, espresso, wine, maca powder and cocoa powder in blender or food processor. Blend until smooth. Transfer to a bowl and refrigerate.

Divide half the pudding between 8 glass flutes or dishes. Divide half the whipped coconut between the dishes. Top each dish with remaining pudding and then the remaining whipped coconut. Garnish with a dusting of cocoa powder, shaved chocolate and coconut flakes.

Special notes:

The parfaits may be assembled ahead of time and kept refrigerated. Garnish with cocoa powder, shaved chocolate and coconut flakes just before serving.

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