Lychee Coconut Delight Parfait

This dessert is a refreshing lychee coconut pudding topped with crunchy granola and shredded coconut, sweetened with honey and infused with vanilla. The pudding is gluten-free and can be made vegan by substituting honey with maple syrup. Ideal for a light and tropical treat!

Ingredients:

• 1 cup fresh lychee, peeled and pitted
• 1 cup coconut milk
• 2 tablespoons honey (or maple syrup for vegan option)
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• 1/2 cup granola (gluten-free)
• 1/4 cup shredded coconut
• Fresh mint leaves for garnish

Instructions:

1. In a saucepan over medium heat, combine the coconut milk, honey, and vanilla extract. Stir gently until the mixture is warm but not boiling.
2. In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Add this slurry to the warm coconut milk mixture while whisking continuously to prevent lumps.
3. Continue to heat the mixture for 5-7 minutes, or until it thickens slightly. Remove from heat and let it cool to room temperature.
4. In serving glasses or bowls, layer the stirred coconut mixture with the fresh lychees and granola. Start with a layer of coconut, followed by lychees, then granola, repeating until you reach the top of the glass
5. Finish each parfait with a sprinkle of shredded coconut and garnish with fresh mint leaves.
6. Chill the parfaits in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Summary:

• Calories: 885kcal
• Fat: 43g
• Protein: 8g
• Carbs: 116g
• Potassium: 1210mg
• Magnesium: 62mg