This recipe for Gluten Free Strawberry S'mores Parfaits combines silky vegan chocolate pudding, gluten free graham cracker crumbs, and toasty marshmallows for a decadent no-bake summer dessert! The parfaits are easily portable and the small batch recipe can be adjusted to accommodate any serving size.
Keyword: Gluten Free, Parfait, S'mores, Small Batch, Strawberry, Summer Dessert
2tablespoonspure maple syrupor any sweetener of choice
1/2cupunsweetened canned coconut milk, full fatrefrigerated overnight; only using the coconut cream
10 to 14largemarshmallowsmore or less depending on how much you want to make
1tablespooncoconut creamfrom the can of coconut milk
Gluten Free Graham Crackers
Fresh Sliced Strawberries
Refrigerate the can of coconut milk overnight. This causes the coconut solids and liquid to separate in the can. We are only using the coconut solids from the can. Save the leftover coconut cream to make Whipped Coconut Cream, or put into smoothies.
Vegan Chocolate Pudding
In a medium (heavy duty) saucepan with the heat turned off, add the cocoa powder, tapioca flour, carton coconut milk, and maple syrup. Whisk until the dry ingredients are thoroughly mixed in and free of lumps.
Turn the heat on the stove to medium. Add the coconut cream to the saucepan and heat the pudding until it starts to thicken and bubble. This may take 3 to 5 minutes. You want the consistency to be like yogurt. Be careful not to over-heat or the pudding can turn out too thick and firm.
Remove the pudding from the heat. Stir in the vanilla and salt. At this point, you can strain the pudding through a fine mesh strainer if you see any lumps. Or, transfer the pudding to a bowl and cover with plastic wrap - with the wrap directly touching the pudding. This will keep a skin from forming.
Refrigerate the pudding for at least 4 hours to set fully, or overnight.
When ready to assemble the parfaits - Slice about 8 to 10 strawberries (the amount and size of slices is up to you), Crush about 2 to 3 whole sheets of graham crackers to crumbs (the amount and consistency is up to you), and make the Marshmallow Cream. Note - A link for the gluten free graham crackers is in the recipe Notes.
In a microwave safe bowl, add 10 marshmallows and 1 tablespoon of coconut cream (from the can). Heat for about 15 seconds, or until the marshmallows start to melt. The marshmallow cream will be loose when it is hot, but will start to thicken as it cools. Allow the cream to cool for a few minutes before assembling the parfaits.
To assemble the parfaits - Add a couple tablespoons of graham cracker crumbs to your serving glasses (or bowls) first; cover with equal amounts of pudding (start with about 1/4 cup); top with marshmallow cream, then strawberry slices. Repeat.
Finish each parfait with toasted marshmallows and a strawberry slice on top. Tip - To toast marshmallows with a kitchen torch, toast about 4 to 6 marshmallows on a metal baking sheet, then transfer to the top of the parfaits with a spatula. Enjoy!