1 pound parsnips, peeled and chopped
½ cup coconut milk
¼ cup honey
½ teaspoon orange blossom water
½ teaspoon vanilla extract
Chopped nuts and chocolate sauce for topping.
Cook the parsnips in boiling water until very tender, 20 to 25 minutes. Drain off the water.
Place the cooked parsnips along with the rest of the ingredients in the bowl of a food processor and puree them until silky.
Transfer the parsnip puree into dessert cups and refrigerate until chilled, at least 2 hours.
Top with chopped nuts and a drizzle of chocolate sauce.
Serves 4 to 6