Dairy-Free Chilean Mote con Huesillos Parfait

Instructions

1. 1In a large heavy-bottomed pot, combine the 1 cup Dried Peaches (Huesillos) and the 1/2 cup Pearl Barley (Mote). Add the 6 cups Water, 1/4 cup Chancaca (Panela), and 1 Cinnamon Stick to the pot.
2. 2Bring the mixture in the pot to a rolling boil over high heat. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer for 60 minutes. The peaches should become soft and plump, and the barley should be tender and fully cooked.
3. 3Remove the pot from the heat. Let the mixture cool completely to room temperature, which will take about 1 to 2 hours. This cooling step allows the flavors to meld and prevents the peaches and barley from becoming mushy.
4. 4Once the mixture is completely cool, carefully remove and discard the 1 Cinnamon Stick from the pot.
5. 5To assemble the parfaits, take four individual glasses or jars. Spoon a layer of the cooked peaches and barley mixture into the bottom of each glass.
6. 6Add a layer of the 1 cup Coconut Yogurt over the peach and barley mixture in each glass. Repeat the layering process, adding another layer of the peach and barley mixture, followed by another layer of coconut yogurt, until the glasses are nearly full.
7. 7Finish each parfait by sprinkling the 1/4 cup Toasted Coconut Flakes over the top layer of coconut yogurt as a garnish.

Substitutions

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