Dark Chocolate Salted Caramel Pudding Parfaits with Macerated Strawberries
 
 
These parfaits feature layers of decadent dark chocolate pudding, luscious salted caramel, rich whipped coconut cream, and saucy macerated strawberries! They're finished with a sprinkle of crunchy toasted coconut for an irresistible vegan treat.
Author:
Recipe type: Dessert, Vegan, Grain-Free, Pudding
Cuisine: American
Yield: 4 parfaits
Ingredients
  • Dark Chocolate Pudding:
  • 16g (2 Tbsp) arrowroot
  • 13.5 fl oz (1 can) unsweetened full-fat coconut milk, divided
  • 30ml (2 Tbsp) water
  • 27g (3 Tbsp + 2 tsp cocoa powder), sifted
  • 37g (3 Tbsp) organic cane sugar
  • 16g (2 Tbsp) coconut sugar
  • ½ tsp espresso powder
  • ⅛ teaspoon salt
  • 85g dairy-free dark chocolate (at least 70% cacao), chopped
  • 5ml (1 tsp) vanilla extract
  • Salted Caramel:
  • 96g (scant cup) organic cane sugar
  • 24g (3 Tbsp) coconut sugar
  • 2 fl oz (¼ cup) water
  • 6 fl oz (¾ cup) full-fat coconut milk, shaken to emulsify¹
  • 1 tsp fine sea salt
  • Macerated Strawberries:
  • 1 lb fresh strawberries
  • 25g (2 Tbsp) organic cane sugar
  • Whipped Coconut Cream:
  • 13.5 fl oz (1 can) coconut cream², chilled
  • 12g (1 Tbsp) organic cane sugar
  • Pinch of salt
  • Toasted Coconut:
  • 20g (¼ cup) large unsweetened coconut flakes
Procedure
  1. Make dark chocolate pudding: In a small bowl whisk arrowroot with 1.5 fl oz/3 Tbsp coconut milk and 30ml/2 Tbsp water to form a slurry; set aside.
  2. Add remaining coconut milk to a small saucepan, and whisk in cocoa powder, organic cane sugar, coconut sugar, espresso powder, and salt. Cook pudding over medium-low heat, whisking frequently, until mixture begins to simmer around the edges. Adjust heat to maintain simmer, add *half* of the arrowroot slurry, and continue to cook, whisking constantly, until pudding is noticeably thickened. If it doesn't get as thick as you'd like, add the remaining slurry and continue cooking to desired consistency. (Beware that the pudding will set up in the refrigerator, so if you make it very thick on the stove, once chilled it will be dense like a spoonable ganache.)
  4. Remove from heat, stir in chopped chocolate, and whisk until melted and incorporated. Stir in vanilla extract. Scrape pudding into a heatproof bowl and use a spatula or wooden spoon to gently stir and fold for about two minutes to release most of the steam. Set aside to cool for 10 minutes, then cover with plastic - ensuring that plastic is touching surface to prevent a skin from forming - and chill in refrigerator until cold.
  5. While pudding is chilling, make salted caramel: Add sugars and water to a medium saucepan over medium heat, shaking the pan occasionally, until sugars are dissolved and syrup comes to a boil. Adjust heat to maintain a simmer, and cook for another 8-10 minutes, shaking or swirling the pan as needed, until syrup is a very dark amber color. Reduce heat to medium-low and carefully pour in coconut milk - it may spatter, or the syrup may seize/clump. Stir to mix in coconut milk and dissolve any clumps. Cook caramel at a hard simmer for another 5 minutes or until a digital thermometer registers 225˚F. Stir in salt and remove caramel from heat. Cool slightly, transfer to a jar or container, and refrigerate until ready to use. Caramel with thicken as it cools.
  6. Prepare macerated strawberries: Wash and dry the strawberries, trim off the hulls, and cut into small chunks. Add strawberries to a bowl and toss with sugar. Let stand for 30-45 minutes, stirring once or twice, until they release some of their juices.
  7. While strawberries are macerating, prepare whipped coconut cream: Scrape chilled coconut cream into mixing bowl, leaving behind any water that has separated out. Whip cream on high speed for 60 seconds to lighten, then add sugar and salt. Whip for 2 more minutes until light and fluffy. Chill whipped cream until ready to serve.
  8. Toast coconut flakes: Preheat oven to 300˚F. Spread coconut flakes on a sheet pan and bake for 3-5 minutes, tossing or stirring once, until golden. Set aside to cool.
  9. Assemble and serve parfaits: Spoon about 1 ½ tsp salted caramel into the bottom of each serving glass. Add ¼ cup macerated strawberries, followed by ¼ to ⅓ cup pudding and 2-3 Tbsp whipped coconut cream. Repeat with another layer each of caramel, strawberries and pudding, and top with a generous dollop of whipped coconut cream and a tablespoon of strawberries. Garnish with toasted coconut flakes, and drizzle with a bit more salted caramel.
Notes
¹Canned coconut milk can clump up in the can even at room temperature, particularly if your house is cool. I usually run the can under hot water and shake it vigorously before opening to melt any clumps of cream and emulsify the contents. You want it to be homogeneous when you add it to the hot caramel.

²If you have trouble finding canned coconut cream, use the cream from two well chilled cans of full-fat coconut milk.
Recipe by Good Health Gourmet at https://goodhealthgourmet.com/dark-chocolate-salted-caramel-pudding-parfaits-macerated-strawberries/