• Prep Time
    60 Mins
  • Cook Time
    0 Mins
  • Total Time
    60 Mins
  • The base number of servings for this recipe is 2
    OK

    Cinnamon Coconut Cashew Granola Parfait

    Cinnamon Coconut Cashew Granola Parfait features freshly made cinnamon coconut milk pudding topped with homemade coconut cashew granola sweetened with agave.


    Ingredients
    Coconut Cashew Granola
    2
    cups
    old fashioned rolled oats
    3/4
    cup
    cashews, roughly chopped
    2
    tablespoons
    sugar
    1
    tablespoon
    molasses
    1/4
    teaspoon
    pink himalayan salt
    1/2
    teaspoon
    ground cinnamon
    2
    tablespoons
    coconut oil, melted
    2
    tablespoons
    agave
    1
    teaspoon
    vanilla
    1
    egg white, beaten to soft peaks
    1/3
    cup
    unsweetened coconut shred
    Cinnamon Coconut Pudding
    2
    cups
    coconut milk, full fat
    1/4
    cup
    coconut cream
    2 1/2
    tablespoons
    corn starch
    1
    teaspoon
    cinnamon
    1
    teaspoon
    vanilla
    Directions
    Preheat oven to 300F and line baking sheet with baking mat. Set aside.
    In a large bowl combine oats, cashews, sugar, molasses, salt, cinnamon, coconut oil, agave and vanilla. Stir to combine.
    Fold in egg whites and coconut shreds. Spread granola evenly over baking sheet. Bake for 15-20 minutes, until golden and fragrant. Set aside to cool.
    Meanwhile, in a saucepan on medium heat whisk all ingredients for Cinnamon Coconut Pudding. Whisk until mixture begins to thicken. Remove from sauce pan and allow to cool. Place in freezer to hasten cooling.
    To make parfait, fill jar half way up with Cinnamon Coconut Pudding, and top with Coconut Cashew Granola.

    The base number of servings for this recipe is 2
    OK

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