500 g of Biogurt Coconut Natural
150 g of Bio Soya Drink Natural
100 g of agave syrup
150 g of fresh strawberries
100 g of natural pistachios
30 g of coconut oil
2 g of agar agar
In a saucepan, bring the Bio Soya Drink Natural with the agave syrup and the agar agar to the boil for one minute.
Allow to cool and add the Biogurt Coconut Natural and the coconut oil.
Pour the mixture into a plumcake mould and dip a few fresh raspberries in it, keeping the same distance between one and the other. Leave to set in the fridge.
Unmould the parfait and decorate with the pistachios, the remaining raspberries and a few more drops of agave syrup.