Creamy coconut pudding with a hint of lime is layered with ruby red pomegranate seeds and pistachio nuts in this dreamy holiday dessert. Easily make it ahead of time and serve with a smile.
Mini desserts are for those of us who believe that everything can be enjoyed in moderation. Or perhaps you are a part of the crowd who finds tiny things enchanting. Not only are miniature desserts adorable, I appreciate having options that do not involve a 400-calorie commitment. In any case, pudding shots bejeweled with pomegranate seeds are a sure route to achieve a winning dessert scenario.
This month my husband and I attended a lovely winter banquet where sparkling dresses and glistening Christmas trees were everywhere in sight. When we arrived at our table, we faced a dilemma. One of three preset desserts were aligned with each place setting. Banana pudding, chocolate mousse, or gluten gluten free strawberry shortcake were presented artfully in wine goblets. But which one was the best? Only one way to find that out. There were a few empty places at our table, so we indulged in another dessert.
This is why I champion tiny desserts. Because I find it difficult to resist leaving part of my serving uneaten. It seems too wasteful. Even if it’s cheesecake, where one or two bites are really all I want or need.
With parfait shots, I can finish one portion and be done. Or mix and match without going overboard. It’s a perfect solution for someone who’s indecisive and loves her desserts. And I avoid the anguish of throwing away plates laden with half-eaten slices of homemade pie or cake. Any remaining parfait shots can be easily wrapped and stored in the refrigerator to enjoy again later.
Pomegranate Pistachio Pudding Parfait Shots
- 1 + 1/2 cups unsweetened coconut milk
- 1/3 cup unsweetened almond milk or cashew milk
1/3 cup pure honey (or raw sugar)
- 1 Tablespoon pure maple syrup
- 1 teaspoon fresh lime juice
- 1/8 teaspoon sea salt
- 3 Tablespoons cornstarch (or 5 Tablespoons tapioca flour)
- 1/2 cup red pomegranate arils
- 1/4 cup chopped pistachio nuts (without shells)
- To make the pudding, whisk together salt, cornstarch, and honey or sugar in a medium saucepan. Slowly whisk in coconut milk. Turn on heat to medium and bring the milk to a simmer, stirring constantly. Simmer for 5 to 7 minutes, until thickened. Remove from heat and stir in lime juice. Transfer to a medium bowl and cover with plastic wrap. Chill until cool, at least 45 minutes.
- Use a small spoon or funnel to layer pudding, pomegranate arils and pistachio nuts in shot glasses. Cover and chill until serving time. Can be made up to two days ahead of time.
So what else can be offered for sweet selections? Here are three more options for creating a dessert shot buffet:
*For mango lemon mousse, simply chill the prepared mixture in shot glasses instead of freezing.