The night before or at least 4 hours before: Blend coconut milk and maple syrup together until smooth. This can be done with a fork or a whisk, but it can be hard to get a smooth result.
Add chia seeds and whisk together.
Refrigerate for at least 4 hours.
Pour onto peach pie filling.
In a 350 degree oven, bake sweet potatoes in their skins until tender. Cool until able to handle. Remove sweet potato flesh from the skin.
Add sweet potato flesh to a high speed blender along with the maple syrup, cinnamon, peaches, and lime juice.
Blend until smooth.
Add to a sauce pan. If mixture is very cold heat to warm, turn off the heat then sprinkle with agar powder and allow to sit for 5 minutes. If peach/sweet potato mixture is room temperature or warmer sprinkle with agar powder and allow to sit for 5 minutes.
After 5 minutes, heat over medium heat, stirring constantly.
Bring to a boil and boil gently for 5 minutes, stirring constantly.
Pour into parfait glasses.
Top with coconut chia topping, caramelized pecans and coconut whipped cream.
Lay out a 12-inch square of parchment paper on a heat proof surface.
Chop pecans into pieces.
In a medium saute pan over medium-high heat, toast pecans for one minute, stirring occasionally.
Sprinkle with brown sugar and cook until brown sugar melts, stirring constantly.
Pour onto parchment paper in a single layer and cool.
Ingredients
Directions
The night before or at least 4 hours before: Blend coconut milk and maple syrup together until smooth. This can be done with a fork or a whisk, but it can be hard to get a smooth result.
Add chia seeds and whisk together.
Refrigerate for at least 4 hours.
Pour onto peach pie filling.
In a 350 degree oven, bake sweet potatoes in their skins until tender. Cool until able to handle. Remove sweet potato flesh from the skin.
Add sweet potato flesh to a high speed blender along with the maple syrup, cinnamon, peaches, and lime juice.
Blend until smooth.
Add to a sauce pan. If mixture is very cold heat to warm, turn off the heat then sprinkle with agar powder and allow to sit for 5 minutes. If peach/sweet potato mixture is room temperature or warmer sprinkle with agar powder and allow to sit for 5 minutes.
After 5 minutes, heat over medium heat, stirring constantly.
Bring to a boil and boil gently for 5 minutes, stirring constantly.
Pour into parfait glasses.
Top with coconut chia topping, caramelized pecans and coconut whipped cream.
Lay out a 12-inch square of parchment paper on a heat proof surface.
Chop pecans into pieces.
In a medium saute pan over medium-high heat, toast pecans for one minute, stirring occasionally.
Sprinkle with brown sugar and cook until brown sugar melts, stirring constantly.
Pour onto parchment paper in a single layer and cool.