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Very Berry Summer Parfait

Vegan I Gluten Free Serves: 2

Time: 10 minutes + 1 hour chill time

1 (15 ounce) can organic culinary coconut milk, full-fat (refrigerate the can 1 hour or more before opening)

1/2 cup organic frozen strawberries (or berry of choice; if using fresh fruit add ice)

1 tbsp. flaxseed meal

1 tsp. beetroot powder

1/2 tsp. pure vanilla extract

1/2 tsp. cinnamon

Toppings: fresh fruit, organic unsweetened coconut shreds, dash of cinnamon, chopped nuts.

Place the can of coconut milk in the refrigerator 1 hour or more prior to making the parfait.

When the can has chilled, open the can and use a spoon to add the thick white part that has accumulated on the top to the blender. Add 1/4 cup of the liquid from the can of coconut milk to the blender along with all other ingredients.

Mix on medium until smooth, stopping to scrape the sides if needed. To alter the consistency add more frozen berries or ice to thicken the mixture or more liquid/water 1 tbsp. at a time to liquify.

Divide among two parfait bowls and add your favorite toppings!

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