Apple Crumble Coconut Yogurt Parfait with Caramel Drizzle
Fermented coconut yogurt parfait with a dessert twist!
Servings 6 people
Ingredients
Fermented Coconut Yogurt
- 2 cups young coconut meat
- 1/4 - 1/2 cup coconut water
- 2 capsules dairy-free probiotic
- 2 tbsp coconut nectar or any liquid sweetener
- 1 tbsp lemon juice
Apple Crumble
- 2 gala apples small diced
- 1 cup walnuts soaked and dehydrated
- 3 tbsp coconut sugar
- 1 tbsp lemon juice
- 1 tsp cinnamon
- 1 tsp vanilla extract alcohol-free
- 1/2 tsp lemon zest
- 1/8 tsp himalayan salt
Caramel Drizzle
- 1 cup dates soaked and pitted
- 1/4 cup full-fat coconut milk
- 1 tsp vanilla extract alcohol-free
Instructions
Fermented Coconut Yogurt
- Blend coconut meat and coconut water in a high-speed blender until very smooth.
- Add 2 capsules of probiotics and blend again for only a few seconds until combined.
- Place blended coconut in a 1 liter size glass mason jar and cover with cheesecloth fastening with an elastic band.
- Place in a dark warm space for 24 hours.
- While yogurt is fermenting, get started on the crumble.
Apple Crumble
- Pulse all ingredients except apples in a food processor until walnuts result in a crumble.
- Add crumble to a medium size bowl with apples and mix well until combined.
- Option to dehydrate at 115 F for 12 - 20 hours until fully dry and crunchy. You can also serve it raw as is but dehydrating gives it a nice crunch adding texture to the dish.
Caramel Drizzle
- Soak dates for minimum 1 hour in hot water.
- Blend all ingredients in a high-speed blender until smooth and creamy.
Assembly
- Once coconut yogurt is fermented blend with liquid sweetener and lemon juice until smooth. It should smell sour once done fermenting.
- Place coconut yogurt in a piping bag and cut off the tip about 1/2 an inch in diameter.
- Place caramel sauce in a squeeze bottle or piping bag cutting the tip off to reveal a small hole.
- Squeeze caramel drizzle on the side of your parfait glass starting at the bottom while twirling the glass all the way to the top.
- Pipe coconut yogurt in bottom of the parfait glass, layering with crumble and more coconut yogurt. Repeat until glass is full and garnish with more caramel drizzle and a sprig of mint.
Notes
Coconut Yogurt: do not use metal utensils as it will mess with the fermentation. Storage: Fridge in a sealed glass container for 10 days.
Crumble Storage: if dehydrated, in a container in the freezer for 1 month. Fresh - sealed container in fridge for 3 days.
Caramel Drizzle: sealed container in fridge for 3 - 5 days.