Mango Oat Parfait with Raspberry Rhubarb Coulis

I created this recipe for a breakfast spot here in Amsterdam and I’ve modified it slightly for making at home. These make a lovely brunch element on the table and are a feast for the eyes. I get so excited about breakfast when I see these beauties!


Mango Oat Parfait with Raspberry Rhubarb Coulis


Mango Oat Parfait with Raspberry Rhubarb Coulis

Mango Oat Parfait with Raspberry Rhubarb Coulis


I’m a sucker for layering fresh fruit, pops of color and texture variations in parfait cups, but I can’t stomach cream or dairy well and don’t like them too sweet. Coconut yogurt offers a perfect balance of creaminess with a kiss of sweetness mostly from the fruit itself. The winner here is the homemade rhubarb and raspberry coulis.



Mango Oat Parfait with Raspberry Rhubarb Coulis

Mango Oat Parfait with Raspberry Rhubarb Coulis

NOTE: Allow the ingredients you will consume directly to come to room temperature or close to it before serving. Cold food has less taste and the mouth perceives it as less sweet, which is why ice cream is so loaded with sugar. You may think it’s not sweet enough, even though it is.


RECIPE


Prep Time: 30 mins. Coulis takes about 30 mins with cooling. The rest takes about 10-15 mins and can be done in between. Assembling the cups takes no time at all, just 5-7 mins.

Make ahead: These can be made the night or day before and lasts 2 days.

Serves: 4 hearty oat parfait cups, or serves 5 as a brunch element

The night before:

Overnight Oats Layer (lasts for two days) 150g rolled oat flakes 150ml mylk of choice, I use almond milk 1 fat pinch cardamom

Pour almond milk with a pinch of cardamom over the oats until just covered. Soak in a container overnight.

Chia Layer (lasts for two days) 1 Tbsp dry chia seeds per serving of oats, to make 2.5 Tbsp of soaked chia 5 Tbsp or 75g dry chia seeds 300ml mylk of choice, I use almond milk 1 fat pinch of cinnamon

To soak the chia seeds, start with a splash of the milk, mix the seeds with a fork after 5-7 mins, then add a bit more liquid. Wait 5 mins then add the rest of the milk, stir again and store in the fridge.

Mango Layer (lasts for two days) Fresh or frozen mango

Defrost 5 handfuls of frozen mango overnight in the fridge. If available, use fresh mango! Chop into fingertip-sized blocks.

Raspberry Rhubarb Coulis (lasts for one week) 5-6 stalks rhubarb, washed and chopped raspberries, 4-5 large handfuls 1 cup fresh orange juice 2 Tbsp maple syrup

Simmer all ingredients together in a pot on low heat for up to 20 mins. Mix thoroughly to break up any big rhubarb chunks, mashing them with a fork. When cool, transfer to a sterilised glass container and refrigerate. I like this element warm best, so I make it the morning of the brunch, but it’s perfectly good a day ahead so flavors settle a bit.

Coconut Flakes (lasts for two weeks)

110g coconut shavings or flakes (not the finest grated, use bigger pieces)

Toast coconut shavings or flakes, about 6 fat pinches, in a pan on medium low heat for 3 for 5 mins until toasted and some are golden brown, but not dark or black. They can burn quickly. When cool, store in a glass jar. If not fully cooled, they will get soft in the jar.

HOW TO LAYER

Layer the following elements in your parfait cups in this order:

2 large spoons of oats in the first layer 2 large spoons of soaked chia 4-5 blocks mango 2 large spoons of vegan coconut, or yogurt of choice 4-5 blocks mango 1 large spoon raspberry rhubarb coulis Top each parfait with 1 pinch toasted coconut flakes.

Optional: Top with granola or chopped nuts for a crunch, a dash of maple or honey on top for additional sweetness.


Bon appétit!



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