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Starting with the strawberry layer, warm 1 cup of boiling water. Stir the agar in a pan until its a thick consistency.
Stir in ½ cup of cold water mixed with KOS Organic Daily Reds and the chopped strawberries.
Arrange the jars at an angle in a muffin tin. Put flour or uncooked rice in the wells to hold the jars in place.
Gently spoon equal amounts of the strawberry mixture into each of the jars. Refrigerate until firm, about 30 to 45 minutes.
Once the strawberry layer is nearly firm, begin making the white coconut layer. In a medium pan, warm 1 cup of water with the agar and sweetener until its a thick consistency.
Then, take off heat and stir in almond milk and shredded coconut.
With the jars still at an angle in the muffin tin, spoon equal amounts of the white mixture into each of the jars.
Refrigerate until firm, about 20 to 30 minutes. Once the white layer is nearly firm, begin making the blueberry layer.
Warm 1 cup of water with the agar and sweetener until its a thick consistency.
Take off heat and then stir in ½ cup of cold water. Then stir in ½ cup of blueberries.
Take the jars out of the muffin tin and set them upright.
Spoon equal amounts of the blueberry mixture into each of the jars.
Refrigerate until firm.
To finish off, take your coconut cream out of the refrigerator, scoop out the coconut cream, making sure to avoid the liquid at the bottom. Add in two scoops of Acai and mix it till it is whip cream consistency. Top the parfaits off and they're ready to serve.
Enjoy!
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Ingredients
Directions
Starting with the strawberry layer, warm 1 cup of boiling water. Stir the agar in a pan until its a thick consistency.
Stir in ½ cup of cold water mixed with KOS Organic Daily Reds and the chopped strawberries.
Arrange the jars at an angle in a muffin tin. Put flour or uncooked rice in the wells to hold the jars in place.
Gently spoon equal amounts of the strawberry mixture into each of the jars. Refrigerate until firm, about 30 to 45 minutes.
Once the strawberry layer is nearly firm, begin making the white coconut layer. In a medium pan, warm 1 cup of water with the agar and sweetener until its a thick consistency.
Then, take off heat and stir in almond milk and shredded coconut.
With the jars still at an angle in the muffin tin, spoon equal amounts of the white mixture into each of the jars.
Refrigerate until firm, about 20 to 30 minutes. Once the white layer is nearly firm, begin making the blueberry layer.
Warm 1 cup of water with the agar and sweetener until its a thick consistency.
Take off heat and then stir in ½ cup of cold water. Then stir in ½ cup of blueberries.
Take the jars out of the muffin tin and set them upright.
Spoon equal amounts of the blueberry mixture into each of the jars.
Refrigerate until firm.
To finish off, take your coconut cream out of the refrigerator, scoop out the coconut cream, making sure to avoid the liquid at the bottom. Add in two scoops of Acai and mix it till it is whip cream consistency. Top the parfaits off and they're ready to serve.
Enjoy!
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