Coconut Quinoa Matcha Parfaits + My 1-Year Blogiversary!
Prep time
Total time
These Coconut Quinoa Matcha Parfaits are layers of coconut quinoa, matcha coconut Greek yogurt, and whipped coconut cream - a healthy and delicious breakfast!
Author: Jenna Duesterhoeft
Serves: 2
Ingredients
- ½ cup quinoa, rinsed
- ¾ cup + ¼ cup lite coconut milk, divided
- 5.3 oz coconut Greek yogurt
- 1 banana, chopped
- 1 teaspoon matcha powder
- 1 can full fat coconut milk, chilled overnight
- 1 teaspoon vanilla
- Additional toppings: unsweetened coconut flakes and chopped pistachios
Instructions
- For the coconut quinoa: In a small saucepot stir together the quinoa and ¾ cup of lite coconut milk. Bring to a boil, decrease to simmer, cover, and let sit for 15 minutes, stirring occasionally. Keep in the refrigerator until ready to use.
- For the matcha Greek yogurt: In a small bowl stir together the coconut Greek yogurt, chopped banana, and matcha powder until well combined. Keep in the refrigerator until ready to use.
- For the coconut whipped cream: Flip the can of chilled coconut milk upside-down. Open the can and pour the water out to another container. Save for another use. Place the cream in the bowl of an electric mixer. Mix with a hand blender or a stand-up mixer until it reaches the consistency of whipped cream. Add the vanilla extract and mix until combined. Keep in the refrigerator until ready to use.
- To assemble: Split the coconut quinoa into two bowls (or mason jars!), then divide the matcha Greek yogurt between the two. Top with coconut whipped cream, coconut flakes, and chopped pistachios.
Notes
Everything can be prepared the night before, stored separately in the fridge, and then assembled in the morning!
To make this vegan, use almond or coconut yogurt instead of Greek yogurt.
If you are not a coconut fan, feel free to use almond milk instead of coconut milk in the quinoa, vanilla or plain Greek yogurt instead of coconut Greek yogurt, and regular whipped cream instead of coconut whipped cream. It will still taste delicious!
To make this vegan, use almond or coconut yogurt instead of Greek yogurt.
If you are not a coconut fan, feel free to use almond milk instead of coconut milk in the quinoa, vanilla or plain Greek yogurt instead of coconut Greek yogurt, and regular whipped cream instead of coconut whipped cream. It will still taste delicious!
Recipe by Just J.Faye at https://www.justjfaye.com/2015/04/04/coconut-quinoa-matcha-parfaits/