Vanilla Pudding Parfaits for the week
- Yield 4 servings
- Prep 5 minutes
- Cook 5 minutes
- Total 2 hours 10 minutes
Vanilla Pudding Parfaits for the week sits in the Desserts section of Regbie. The card serves 4 servings. Plan on 2 hours 10 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 13.5 ounces full-fat canned coconut milk, divided
- 2 teaspoons gelatin
- 2 tablespoons honey, or more to taste
- 2 teaspoons vanilla extract
- ⅛ teaspoon Diamond Crystal kosher salt
- 2 cups mixed berries, cut into bite-sized pieces (e.g. Strawberries, blueberries, raspberries, etc.)
Method
Shake the can of coconut milk well, and pour ¼ cup of it into a medium bowl. Scatter the gelatin on top and whisk briskly to get rid of the lumps. Set the bowl aside.
Next, heat the remaining coconut milk and honey over a medium burner, stirring frequently, until the sweetened milk is steaming, but not boiling.
Tip the hot coconut milk into the bowl with the gelatin/coconut milk mixture, and whisk well to combine.
Stir in the vanilla extract and salt.
Set the bowl in the fridge uncovered for 30 minutes, and then cover with a silicone lid or plastic wrap until the pudding firms up, at least 2 hours. You can keep it in the fridge for up to 4 days before serving.
When you’re ready to serve, take the bowl of coconut pudding out of the fridge. Uncover it, and grab a hand or stand mixer.
Beat the pudding until it’s nice and fluffy and transforms from a stiff JELL-O-like texture to a thick, smooth pudding. It’ll take at least a minute, so be patient!
Divide the pudding into 4 bowls or cups, alternating layers of berries and pudding. Plate while it is hot and dig in!
Kitchen notes
- If you refrigerate the leftover pudding, beat it again with a hand or stand mixer to get the pudding texture.
