Author Notes
Roasted Rhubarb Parfaits with Coconut Yogurt and Cacao Nibs. Gluten-free (with a dairy-free option). A healthy and delicious dessert for spring! —Olaiya Land | Milly's Kitchen
Ingredients
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1
vanilla bean
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1 pound
rhubarb (about 6 medium stalks), trimmed, halved lengthwise if thick, and sliced about ⅓-inch thick
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8 ounces
(1 pint) strawberries, tops removed and diced about ⅓-inch thick
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6 tablespoons
honey, plus an additional to taste
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1 pinch
salt
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2 cups
plain greek yogurt (I used Ellenos yogurt)
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1/2 cup
coconut cream (I used one 5.4 fluid oz/160 mL can from Native Forest)
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1 cup
unsweetened flaked coconut
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6 tablespoons
cacao nibs (I like Theo cacao nibs best)
Directions
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NOTES:
- For a vegan version, use plain greek style coconut yogurt. If using coconut yogurt, you can omit or cut back on the coconut cream.
- If you can’t find coconut cream, buy a can of coconut milk and place it in your fridge until cold. Open it, pour off the liquid (reserve for another use) and use the thick coconut cream that remains.
- These parfaits can be made in advance and stored, covered, in the fridge for a couple days. When I did this, mine set up and had an almost cheesecake-like consistency, which was delicious! If you go this route, I recommend adding the top layer of coconut and cacao nibs just before serving to add a little extra crunch.
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Split the vanilla bean in half lengthwise and scrape out the seeds with a paring knife. Place the seeds in a medium bowl along with the rhubarb, strawberries, 6 tablespoons of honey and a pinch of salt. Stir gently to combine and set aside for 20 minutes. While the fruit is macerating, preheat the oven to 400 F.
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Spread the rhubarb and strawberries out on a parchment-lined sheet pan along with their juices. Roast until some of the rhubarb is falling apart and the juices have thickened to a syrup-like consistency, about 25 minutes. Set aside to cool completely.
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Place the yogurt in a medium bowl and add the coconut cream. Whisk to combine well. Whisk in honey to taste. (The amount will vary depending on how tangy your yogurt is--I used 2 tablespoons.) Place a couple tablespoons of the coconut yogurt in the bottom of 6 small (4- to 6-oz.) glasses. Spoon a tablespoon or so of the roasted rhubarb over the yogurt and top with some of the flaked coconut and cacao nibs. Repeat the layering process one more time, then serve.
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