Vegan Instan Pot: Coconut Yogurt Parfaits with Mango Ginger Jam Recipe

Vegan Instan Pot: Coconut Yogurt Parfaits with Mango Ginger Jam Recipe - Layer oven-baked granola, a ginger-spiked jam, coconut milk yogurt, and fresh berries for a beautiful parfait full of textural contrasts.

Serves: 4 (with leftover granola and jam)
Vegan Instan Pot: Coconut Yogurt Parfaits with Mango Ginger Jam Recipe

Ingredients for Vegan Instan Pot: Coconut Yogurt Parfaits with Mango Ginger Jam Recipe

Granola
  • 3 cups old-fashioned oats
  • 1½ cups unsweetened coconut flakes
  • ⅓ cup agave nectar or brown rice syrup
  • ⅓ cup coconut oil
  • 1 teaspoon vanilla extract
  • ½ teaspoon fine sea salt

Jam
  • 3 cups finely chopped mango or 16 ounces frozen mango chunks, thawed and finely chopped
  • 1-inch knob fresh ginger, peeled and finely grated
  • 2 tablespoons fresh lemon juice
  • ¼ cup water
  • ¾ cup turbinado or organic cane sugar

To Serve
  • 2 cups yogurt made with coconut milk
  • 1 pint blueberries

Directions for Vegan Instan Pot: Coconut Yogurt Parfaits with Mango Ginger Jam Recipe

  1. To make the granola: Preheat the oven to 300°F. Line a baking sheet with parchment paper or a silicone baking mat. In a mixing bowl, combine the oats and coconut.
  2. In a small saucepan over medium-low heat, heat the agave and coconut oil just until the coconut oil melts and the mixture begins to simmer, about 4 minutes. Turn off the heat and stir in the vanilla and salt. Pour the agave and coconut oil mixture over the oat mixture and stir so that everything is evenly coated.
  3. Use a silicone spatula to transfer the mixture to the prepared baking sheet, spreading it out in an even layer. Bake for 30 to 35 minutes, stirring every 10 minutes, until the granola is golden brown. Let the granola cool to room temperature, then transfer to an airtight container and store for up to 2 weeks.
  4. To make the jam: Add the mango, ginger, water, and lemon juice to the Instant Pot. Cover with the glass lid, select the Sauté setting, and cook for about 5 minutes, until the liquid is boiling rapidly.
  5. Uncover the pot and stir in the sugar. Return to a boil, uncovered, and cook for another 5 minutes, stirring continuously, until the mixture thickens and begins to come away from the pot bottom when stirred. Press the Cancel button to turn off the pot. Wearing heat-resistant mitts, lift out the inner pot. Use an immersion blender to puree the jam until smooth, tilting the pot so that the blender head is fully submerged. Transfer the jam to an airtight container or containers and let cool to room temperature. Tightly cover and refrigerate. It will keep, refrigerated, for up to 2 months.
  6. To serve, spoon ¼ cup of the yogurt into each of four jam jars or drinking glasses, followed by 1 tablespoon jam, ¼ cup blueberries, and 2 tablespoons granola. Repeat the layers, then serve immediately.

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