Vegan Chopped! Red Velvet and Mango Coconut Parfait

Vegan Chopped dessert round.  

The secret ingredients are fresh mango, a bunch of red beets, dried unsweetened coconut, and crisp rice cereal.

So I'm throwing down with a red velvet and mango coconut parfait.

This light and refreshing dessert is a parfait of red velvet "cake" and mango coconut "frosting."  A surprisingly good combination!

The red velvet is beet juice, cocoa powder, crispy rice, rice milk, and coconut water.  It's unbaked, but definitely has a nice cakey texture.  The mango coconut layer is fresh mango, dried unsweetened coconut, and coconut milk.  They layers held up pretty well when digging into it.    

Vegan Red Velvet Coconut Mango Parfait

Red Velvet
Bunch of beets with greens (about 2 beets)
1 TBS unsweetened cocoa powder
1 cup Crisp Rice Cereal
1/4 cup Rice Milk
1/4 cup Coconut Water

Coconut Mango
2 fresh mangoes peeled, pit removed, and chopped into bits
1/4 cup dried coconut
1/2 cup regular coconut milk
1/4 cup powdered sugar

Juice the beets & greens.  Blend together beet juice with cocoa powder, cereal, rice milk and, coconut water. Adjust ratios as needed to get a cake batter like consistency.  The beets will stain, so don't make this in your party clothes.

In a medium bowl mix together the mangos, coconut, coconut milk, and powdered sugar with an electric mixer and try to get it as fluffy as possibly.  Depending on how sweet the mango you have is, you can add more sugar if you want a sweeter "frosting".

Layer red velvet then coconut mango in a parfait or pretty glass so there are at least 2 layers of each starting with the red velvet and ending with the coconut mango.  Garnish with a sprinkling of coconut and a slice of fresh mango.  Serve & Enjoy!