Indian Parfait Dessert w/ Saffron & Cardamom Infused Yogurt, Mango, Whipped Coconut Cream & Biscoff Cookie Crust

Described as an East-West fusion dessert, this Indian Parfait is a delicious tangy counterpoint to our traditional holiday desserts. 

Known in India as Shrikhand Parfait, it is often served at Diwali, the Festival of Lights. This recipe starts with a crumbled crust of Lotus Biscoff cookies, followed by a layer of Greek yogurt infused with saffron, cardamom and confectioner's sugar, then sprinkled with chopped ripe mangoes, and topped with a layer of whipped coconut cream and toasted pistachios and pine nuts. The dessert can be made ahead and served in either fancy trifle bowls or in simple Chinet Crystal plastic cups. 

My Paleo Marin Rating: 4 Persimmons*

How to Make the Indian Parfait Dessert:

Ingredients to Make the Indian Parfait Dessert:

Yogurt: (May take up 8 Hours to prepare)

See "Notes for Yogurt”** below in Directions, then choose one option below:

A. 3 - 16 oz. Trader Joe’s Whole Milk Greek Yogurt, Plain; OR

B. 1 - 32 oz. Strauss Whole Milk Greek Yogurt, Plain, OR

C. 2 - 24 oz. Forager Project Cashewmilk Yogurt, Plain 

Yogurt Layer: (Prepare 4 Hours Ahead, to Overnight)

3 cups of prepared yogurt

1 1/2 teaspoons warm coconut milk

1/2 teaspoon saffron strands

1/4 cup powdered sugar

1 1/2 teaspoons green cardamom seeds, finely crushed with a morter and pestle 

Cookie Crust: (Prepare when ready to assemble dessert)

1 - 8.8 oz. Package Lotus Biscoff Cookies (24 cookies), or other speculus cookies, pulsed to coarse crumbs in a blender

Mango Layer: (Prepare when ready to assemble dessert)

1 large ripe mango, peeled, and chopped into 1/4” pieces (about 1 cup or more)

Whipped Cream Layer: (Prepare when ready to assemble dessert)

2 cups full fat coconut cream, can chilled in refrigerator overnight, solid part only

Image from Amazon here

1/4 cup sifted powdered sugar

2 teaspoons vanilla paste or extract

Nut Toppings: (Prepare when ready to assemble dessert)

1/2 cup shelled pistachios, toasted in frying pan over medium heat for a few minutes, chopped, set aside 

1/4 cup pine nuts, toasted in a medium heat frying pan for a few minutes, set aside

Serving Cups:

8 - 9 oz. Serving cups, such  Sur La Table Trifle Bowls or Chinet Crystal Cups 

Directions to Make the Indian Parfait Dessert:

**Notes for Yogurt: 

Below are 3 options for yogurt that I tested. If the Greek yogurt you select has any liquid, it will need to be strained before using, in which case the volume can decrease by up to half. 

A. Best Tasting: Trader Joe’s Whole Milk Greet Yogurt. It had some liquid so had to be strained as follows: Place a medium-large fine sieve over a bowl. Place 3 layers of cheesecloth in the sieve and drape over the side. Add 6 cups (48 oz.) of the yogurt. Tie up the corners of the cheesecloth, twist it to tighten it all up, and place a bowl with a weight on top to press down on the yogurt. Refrigerate for up to 8 hours. Squeeze out any excess moisture and remove the cheesecloth. Put 3 cups of strained yogurt in a medium bowl and set aside. 

This had the most authentic tang in the dessert and blended well with the other flavors.

B. Easiest: Strauss Organic Whole Milk Greek Yogurt. This yogurt was so thick there was not point to strain it. If the yogurt you select is thick like custard with no visible liquid, put 3 cups in a medium bowl and set aside.

This yogurt selection is the quickest way to make the dessert but tasted more bland than Option A.

C. Non-Dairy: Forager Project Cashewmilk Yogurt. Very little moisture was released by straining it and most of it stuck to the cheesecloth, so prepare as for Option B.

Forager Project was recommended as having the closest "tang" to dairy yogurt. It was definitely the better choice of the other non-diary option I purchased, SO Delicious Coconutmilk Yogurt Alternative (way too sweet and an overpowering coconut flavor). 

Sadly, in this dessert, the non-dairy choice for the yogurt layer did not offer an authentic Indian taste.

For the Yogurt Layer: (Note: Make 4 hours Ahead to Overnight of Final Dessert Assembly)

1. When the yogurt is ready, put in a medium bowl. Warm the coconut milk in a small frying pan and add the saffron strands. Let bloom for 5 minutes. Add to the yogurt, along with the powdered sugar and cardamom. Mix well with a wooden spoon. Press a piece of plastic wrap on the top of the yogurt and put in refrigerator for 4 hours, up to overnight. Whip with a wooden spoon to combine all ingredients when ready to make the dessert.

When Ready to Assemble the Dessert:

1. Toast the nuts and set aside.

2. Prepare the mango and put in a bowl.

3. Place the mixer bowl and whisk attachment in the refrigerator for about 10 minutes to chill. Then whip the coconut cream, sugar and vanilla until slightly stiff peaks form. Set aside in same bowl.

4. Put the cookies in the blender and pulse. Distribute about 1/4 cup of the cookie crust in 8 cups. 

5. With a large spoon, place a dollop of the prepared yogurt and saffron mixture in the cups; divide evenly among the cups. Spread out with the spoon. If you are good with a piping bag, you can use this instead.

6. Sprinkle a layer of chopped mango over the top of the yogurt.

7. With a large spoon, place a dollop of whipped cream over the top of the mango dividing it evenly among the cups. Spread out with the spoon. If you are good with a piping bag, you can use this instead.

8. Sprinkle the nuts on top of the whipped cream. 

9. Store in the refrigerator until ready to serve, up to 4 - 5 days. Cover the top of the cup with plastic wrap or foil. 

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Recipe adapted from thekitchn website here.

*My Paleo Marin Rating between 1-5 Persimmons

I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.