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Pink Guava Forbidden Rice Parfait

This tropical-inspired, vegan parfait is a great way to start or end your day. Using toasted coconut almond milk with cinnamon brings even more warmth to the already nutty forbidden rice. Large chunks of pink guava fruit mixed in with the creamy yogurt create a unique mouthfeel, accompanied by the crunch of toasted coconut.

Ingredients

189g (7oz) Andros Professional Pink Guava Fillings
160g (6oz) Lime yogurt

Forbidden Rice Pudding

240mL (8 fl oz) Toasted coconut almond milk
75g (2.6 oz) Forbidden rice
4g (.5 tsp) Salt
¼ Vanilla bean, scraped
½ Cinnamon stick

Garnish

10g (.3oz) Toasted coconut
1 Guava, sliced

Instructions

Soak forbidden rice in water for at least 8 hours.
Drain and rinse rice.
In a sauce pan, bring rice, almond milk and vanilla bean to a boil.
Lower heat and allow to simmer for approximately 25 minutes, until rice is tender and cooked though.
Add salt. Remove vanilla bean pod and cinnamon stick. Wrap and cool rice.
Once cooled, layer 54g (2 oz) of rice pudding in the bottom of each glass.
Top rice pudding with 27g (1 oz) EACH of Andros Professional Pink Guava Fillings and then lime yogurt.
Add 81g (3 oz) rice pudding. Top with 40.5g (1.5 oz) Andros Professional Pink Guava Fillings.
Again layer 27g (1 oz) of the pink guava filling and lime yogurt each.
10. Top with toasted coconut and fresh guava.