Sophie Gordon’s Açai Parfait
Sophie Gordon: A ‘REAL FOOD’ enthusiast, blogger, plant-based chef & recipe developer from London. Founder of Dust Granola – our favourite açai topper!
WHAT YOU NEED:
- 200g / 2 packs of frozen açai puree
- ½ frozen banana
- Dash of water/liquid of choice
Coconut whipped cream:
- 1 can full fat coconut milk – best refrigerated for 24 hours/overnight
- 1-2 tbsp icing/powder sugar – try to get organic to ensure vegan friendly
- ½ tsp vanilla extract – optional
- 5-6 medium sized peaches
- 2-3 tbsp orange juice
- 1 tbsp coconut sugar
- ¼ tsp cinnamon
- ½ tsp grated ginger
- Dust Granola
- Fresh Peaches (1-2), sliced
If you want your compote very simple and use only the sweetness from the peaches, feel free to not use the add ins, however, with a hint of ginger and cinnamon and a tad of coconut sugar to take any bitterness out, you’ll love the combination.
WHAT TO DO:
1. First make your compote. Chop the peaches into small pieces and place in a pan. Add the orange juice, then any or all of the optional add ins; coconut sugar, ginger and cinnamon. Bring to the boil then allow to simmer, cooking the peaches through. This usually takes around 10 minutes. The peaches will be nice and soft. If the mixture starts to dry, you can also add a little water here.
2. For the açai, simply place all of the ingredients into a blender. Blitz until smooth, thick and creamy.
3. Now make your whipped coconut cream. You’ll want to have refrigerated this beforehand to ensure there is no liquid left. Sometimes, depending on the brand, this may already be the case, but it’s hard to tell when it’s still in the tinned, so best to put in the fridge.
4. Place the coconut cream into a bowl (you could also chill your bowl 10 minutes before). Beat for around 30 seconds with a hand whisk/mixer (until creamy). Add the powdered sugar and vanilla (optional), continue to mix until creamy and smooth; around a minute. If you want it sweeter, add a little more sugar and beat again.
5. To assemble, start with a layer of granola followed by the açai mix, compote, granola and so on. Fill up your jars, layering as you go. Top it of with a good dollop of the coconut whipped cream, fresh peaches (sliced) and an extra dusting of granola for good measure.
The coconut cream is best used immediately or put straight into the fridge. It will harden but you’ll just have to beat it again. Keep in an airtight contain for up to 2 weeks – unless your like me and it’s gone in a day!