Tuesday, November 05, 2013

Paleo Pineapple Parfait (AIP, Paleo, Vegan, Gluten-free)


I've been meaning to construct some sort of "parfait" for a while. It sounds so posh, and they always look pretty with all those layers and swirls.

My version is a Pina Colada Parfait (sans rum, although you certainly could add it, if you weren't on an AIP diet, and it wasn't for breakfast (the last point is, of course, a matter of personal preference)).

I made this last night and ate it for breakfast this morning. I think the wait improved it. The flavours interacted overnight to create some amazing synergy that was like sunrise, the dawn chorus, children laughing and an ocean breeze, all at once.


The layers are:

Coconut Milk Yogurt

Fresh Pineapple - I found an organic one. It was $8, which motivated me to use it up, instead of eating one slice then watching it go brown for a week.

Crumbled Kumara and Banana Slice.

I have also made this for a dessert and added maple syrup. I've also constructed one in an old yogurt container and carted it to work.

Tomorrow, I have another dessert-like recipe for you. I'm thinking of calling that post 'you complete me'.  I know we aren't supposed to feel that way about food anymore, but sometimes, a little honesty doesn't hurt.

1 comment:

  1. My grandma used to make parfaits and although I can't recall what she put in them, I do remember that they were heaven in a glass. Layered desserts in glasses always look extra special, don't they?

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