I'm happy to be participating the Virtual Vegan Potluck for the first time. Please use the "go forward" and "go back" links at the bottom of this post to continue on to more vegan deliciousness. I had a hard time deciding what to bring to the potluck, because I like fruity desserts, but I also really like cake. These parfaits offer both, with chunks of dense coconut cake and layers of pineapple, mango, and whipped coconut cream. Makes 8 parfaits.
1 batch coconut cupcakes (recipe follows)
1 batch whipped coconut cream (recipe follows)
4 c pineapple, chopped
4 c mango, chopped
1/3 c flaked, unsweetened coconut
- With a sharp knife, cut each cupcake in half horizontally, then into quarters vertically to get 8 bite-sized pieces.
- Layer 6 pieces of cake in the bottom of a glass. Top with a layer of 1/4 c pineapple and 1/4 cup mango, then about 3 tablespoons of coconut cream. Repeat each layer once.
- Top each parfait with about 2 teaspoons of coconut flakes.
1 1/3 c flour
1 t baking powder
1/2 t baking soda
1/2 t salt
2/3 c coconut milk
1/3 c agave
1/3 c coconut oil, melted
1 t vanilla extract
1 t coconut extract
1/2 c shredded, unsweetened coconut
- Preheat oven to 325°.
- Prepare a cupcake tin with 12 papers.
- Whisk together flour, baking powder, baking soda, and salt in a mixing bowl.
- In a separate bowl, combine coconut milk, agave, coconut oil, and extracts.
- Stir wet and dry ingredients together until combined.
- Fold in shredded coconut.
- Place batter in prepared cupcake tin, and bake for 20-22 minutes or until cooked through. Cool on a baking rack.
Whipped Coconut Cream
1 can coconut milk (full-fat, not "light"), refrigerated at least 12 hours.
1 T agave
1 T pineapple juice
- Place a metal mixing bowl in the freezer for 10-20 minutes.
- Open the can of coconut milk from the bottom, and pour off the semi-translucent liquid (you can save it to use for something else). Pour the thick white solids into the pre-frozen mixing bowl, and beat with an electric mixer at high speed until soft peaks form.
- Add agave and pineapple juice, and beat until soft peaks form again.
- Can be made up to 2 days ahead of time and kept, covered, in the fridge.
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