Come to the crunch
Delicious for dessert, or a real treat for breakfast, these pretty parfaits are also a feast for the eyes.
This is a very simple recipe, perfect for either breakfast or dessert, and each component is adaptable, depending on what you have on hand. If you’re not a matcha fan, you could mix the yoghurt with cocoa powder or cinnamon, and you could use any fruit you like. The idea is for each spoonful to be subtly sweet, tangy, creamy and crunchy all at once.
MATCHA BLACKCURRANT PARFAITS
1½ cups frozen blackcurrants, defrosted but
2 tbsp liquid honey or maple
2 cups unsweetened coconut yoghurt
2 tsp matcha powder
½ cup your favourite granola
Combine the defrosted blackcurrants and honey/ maple in a small bowl and let stand until the berries start to release even more of their juice, about 10 minutes.
Combine the coconut yoghurt with the matcha powder and mix well.
To assemble each parfait, layer the yoghurt and the blackcurrants with their juice between 4 glasses (try to do 2 layers of each). Top with a sprinkling of granola.