Vegan kiwi parfaits
Be the first to rate this recipe
- 2 kiwis, peeled and chopped
- 1 frozen banana, peeled
- 75g baby spinach
- 1 medium avocado, peeled and destoned
- 100ml coconut water
- 1tbsp chopped mint
- 1 kiwi, peeled and thinly sliced
- 50g dairy-free coconut yogurt
- ¼ cantaloupe melon
- 2tbsp pomegranate seeds
- 1tbsp desiccated coconut
- 1tsp chia seeds
- Mint sprigs, to serve
Put the first two kiwis, banana, spinach, avocado, coconut water and chopped mint in a blender. Top with a handful of ice and blitz until smooth.
Take 4 glasses and arrange the third, sliced kiwi against the sides. Divide the blended mixture and coconut yogurt between the glasses.
Use a melon baller to scoop the flesh of the cantaloupe melon. Divide between the glasses along with the pomegranate seeds, desiccated coconut and chia seeds, then garnish with the mint sprigs before serving.