Raspberry coconut parfait
A fresh, light, cool and effortless summer dessert.
The thing about summer desserts is that with all the fresh fruit in season, it takes very little to create something amazing, like this raspberry coconut parfait. All that is required is five simple ingredients, and if you use a vegan chocolate (or omit it), this tasty dessert is easily made animal-friendly.
I am not usually one to push a brand but I will admit, I have found the Trader Joe's coconut cream to be the most consistent of all brands. And I have tried them all ... a lot.
The ingredients in this parfait are great with other food items, too. Try the whipped cream and raspberries on waffles or pancakes, or over spongecake for a more decadent dessert. I won't lie ... chocolate pudding works well, too.
- 12 ounces fresh raspberries
- 1 14-ounce can coconut cream
- 1 teaspoon vanilla extract
- 2 tablespoons sugar
- 1 chocolate bar
The first thing you need to do here is make the "whipped cream."
Now, we are using coconut cream for this, which means there are a few tricks. First off, coconut milk (the kind you get in the can) is not the same as coconut cream. The cream, as you would expect has way more fat. You can use the canned milk kind, but you need to refrigerate it first, to get the fat to separate. Honestly, using the cream is easier.
Add the cream, sugar and vanilla to your stand mixer and whip it with the whisk attachment, until it's light and fluffy but still has some structure.
Add the whipped cream and fresh raspberries to a sundae glass, layering between the two.
Take your chocolate bar and, using a cheese grater, the kind you use for parmesan cheese, grate some chocolate over the top. I find that this works best if I put the bar in the fridge first, but that isn't required.
Chill the parfaits in the fridge for about an hour before serving.
Related Topics: Desserts