I am writing this from somewhere over the Midwest on my way to New York for a few days. And par for the course there is not a single thing I can eat on this airplane I kind of fell down on the organization job on my way out this morning in a pre-dawn haze. Usually I am really good about bringing my own snacks and like meticulously lining things up in little Ziploc bags, etc. But jeez, nothing like leaving the house on just a few hours of sleep on a cold winters morning to seriously disorient me!
Anyways- the point of all that is really simple. I am starving right now. STARVING!!!
And as I am scrolling through the pictures of this delectable parfait, I can’t really think of many things better than digging into this gorgeous concoction with straws, spoons, my hands- whatever. I made this a few weeks ago for my little girls and then kind of wanted to keep it for myself- but luckily, this is sized to share- it would be a hell of a single serving. 
I have been VERY into smoothies, smoothie bowls, fruit bowls, tapioca bowls lately- all the things healthy and fresh and delicious. And when I thought about what I wanted to do flavor wise for this dish, all I could think about was the phenomenal blood oranges that I am completely obsessing over lately.
As evidence will show over the next week or two with my other posts- I just can’t really get enough of them. The flavor is wonderful, but it’s the color that really gets to me- and calls to my inner artist.
Also, I called this a parfait, because I feel like this could literally be a breakfast as easily as it could be a dessert (and I don’t say that very often). If you were doing it for breakfast, you could add a layer of granola as well- oh yum! I’m even hungrier just thinking about it!
- Blood Orange Coconut Tapioca
- ½ cup tapioca
- 2 cups unsweetened coconut milk
- 1 cup blood orange juice
- pinch of salt
- 1 tablespoon agave
- ½ cup shredded unsweetened coconut
- Mixed Berry Smoothie:
- 1 banana
- 1 cup frozen mixed berries
- 1 cup unsweetened coconut milk
- Whipped Coconut Cream:
- ½ cup chilled unsweetened coconut cream
- ½ teaspoon vanilla
- 1 cup fresh sliced strawberries
- ½ cup raspberries
- shredded unsweetened coconut
- For the Whipped Coconut Cream:
- In a small bowl whisk together the whipped coconut cream and the vanilla and then place in the refrigerator until ready to use.
- For the Tapioca:
- In a small pot add the tapioca pearls and the coconut milk with the pinch of salt. Let it soak for 15 minutes.
- Turn the heat onto medium high and let it come to a boil. Turn the heat down to low and simmer the tapioca until it is thick, about 15 minutes. Add the blood orange juice and cook 2 minutes more. Then take the tapioca off the heat and set aside to cool. Stir the agave into the tapioca and let cool- it will firm up further.
- For the smoothie:
- Combine the banana, frozen berries and coconut milk and puree on high until smooth.
- To assemble the parfait: Place the cooled tapioca on the bottom of the bowl and then top with fresh strawberries and raspberries. Pour the smoothie over the top and then add the whipped coconut cream to the top. Garnish with fresh berries and a sprinkle of shredded coconut.
Print Recipe
That looks so refreshing and good!
I’m with you on making things like this into a full fledge meal. You can’t feel guilty if you devour the whole thing because all of it is full of goodness.
Me too! All day every day on this smoothie!
Hope you land soon so you can have a smoothie for breaky! (:
Looks like a dream! I can’t decide if I would rather have it for breakfast or dessert (maybe I could have it for both…)
Almost too pretty to eat!
You make the most beautiful smoothies, Heather!
Looks very tasty on your pictures! One of the few vegan things I’m dying to try.
It is great! It’s just vegan because I used coconut instead of milk- a delicious substitution!
Wow!!! This is stunning Heather!!
Que buena pitna!!
Delicioso.
Un beso 🙂