The Fourth of July is my second favorite holiday, the first being Thanksgiving.
If you’ve known me for a while, then there’s a good chance you know that I’m sort of a holiday freak. I just can’t seem to get enough tacky Christmas decorations come December, or pumpkins and gourds in the fall, or painted Easter eggs in the spring, or platefuls of red-white-and-blue food in July.
Over the years I’ve gone so far as to make tri-colored Independence Day potato salads with Red Bliss, Peruvian Blue, and Yukon Gold potatoes; red-white-and-blue burgers with tomato sauce (the red), chicken burgers (the white), and bleu cheese sauce (the blue); and, of course, all sorts of festive berry desserts since they so perfectly fit the color scheme of this month’s holiday.
My zeal for Independence Day is what got me in the kitchen making these adorable parfaits over the weekend. I wanted to have something festive and colorful in the fridge to celebrate our nation’s special day. What better than pudding, a classic American favorite that’s been around for centuries?
Both gluten-free and dairy-free (sugar- and egg-free, too), this pudding is just about as guiltless as you can get. It’s the perfect beginning or end to a busy day of picnicking and fireworks, but it would also make a tasty mid-day snack.
Enjoy. Oh, and an early Happy Fourth of July to you! In my opinion, it’s never too early to start celebrating!
Patriotic Parfaits – serves 3-4
2 tbs. arrowroot starch
1 (14 ounce) can lite coconut milk
3 tbs. honey, divided
1/2 tsp. vanilla extract
1/2 cup (packed) fresh raspberries
1 tbs. lemon juice
Fresh blue and red berries, for serving (such as blueberries, raspberries, or chopped strawberries)
A few mint sprigs, for garnish
In a small bowl whisk together arrowroot and 3 tablespoons coconut milk with a fork until starch is completely dissolved and there are no lumps. Set aside.
Bring remaining coconut milk and 2 tablespoons honey to a boil over medium heat, whisking constantly. Reduce heat to low, add the arrowroot mixture, and whisk vigorously until combined and pudding thicks up—about 1-2 minutes. Pudding should be the consistency of a very runny yogurt. Remove pot from heat and whisk in vanilla. Cool slightly.
While pudding cools slightly, combine raspberries, remaining tablespoon honey, and lemon juice in a blender or food processor and blend until smooth. Set a fine mesh strainer over a bowl and pour raspberry puree into strainer. Using the back of a spoon or a rubber spatula, press on the seeds and solids of the puree to extract as much liquid as possible into the bowl. Discard seeds and solids.
Divide coconut pudding evenly between two medium bowls. Into one bowl of pudding stir the strained raspberry puree. Mix well to achieve a uniform shade of pinkish-red. To prevent a skin from forming atop each bowl of pudding, press a layer of plastic wrap directly onto the surface of the pudding. Chill bowls of pudding in the refrigerator until thoroughly cold, at least 3 hours or up to 24.
To assemble parfaits: layer white and pink pudding into glass bowls or dessert cups. Top with fresh berries and sprigs of mint. Serve cold.
This post is linked to a special edition of Slightly Indulgent Tuesday…”Slightly Indulgent Snacks.” Check it out for some snack-time inspiration!