Coconut Whipped Cream and Macerated Berry Parfaits

posted on May 24, 2014 by Laura 6 Comments

Coconut Whipped Cream and Berry Parfaits | Fork Knife Swoon

Popping in to say hello with a super quick and easy weekend dessert: the loveliest mixed berry parfaits that are sweet and decadent and also just so happen to be vegan and gluten free. This time of year, when the unrelenting heft of the Southern summer begins to creep in, punctuating perfectly gorgeous spring days with thunderous downpours and thicker-than-bootstrap-molasses humidity, I gravitate towards this sort of simple, fresh fruit-based dessert. If for no other reason than it requires little to no cooking. No oven, no baking, little time to labor over in the kitchen, which, wouldn’t you know it, is consistently the hottest part of our house. And then, of course, there is the incredible nature of peak season berries…

Coconut Whipped Cream and Berry Parfaits | Fork Knife SwoonCoconut Whipped Cream and Berry Parfaits | Fork Knife Swoon

I’m sure you’ve come across coconut whipped cream which seems to have taken the internet by storm. It’s a great alternative to traditional whipped cream for those of us who choose to limit or omit dairy. I’m not completely dairy free – but I do have a moderate intolerance to dairy milk, so I try to limit my intake and find (delicious) alternatives.

Enter coconut milk. The coconut “cream” is separated from the coconut water (which happens naturally when refrigerated overnight), and then is whisked to high heaven, taking on the texture and consistency of traditional whipped cream. Sweetened with a little sugar and dashed with a bit of vanilla, and coconut whipped cream feels (and tastes) just as indulgent as the “real” stuff.

Top with seasonal, quick-macerated berries and things get really. really. good.

Wishing you a happy and delicious weekend!

Coconut Whipped Cream and Berry Parfaits | Fork Knife SwoonCoconut Whipped Cream and Berry Parfaits | Fork Knife Swoon

 

5.0 from 1 reviews
Coconut Whipped Cream and Macerated Berry Parfaits
 
Prep time
Cook time
Total time
 
Recipe by:
Yield: 4-6 Servings
Ingredients
Coconut Whipped Cream
  • 1 can full fat coconut milk, refrigerated overnight
  • 2 tbsp powdered sugar
  • 1 tsp pure vanilla extract
Berry Parfaits
  • 1-1/2 cups coconut whipped cream
  • 1 lb strawberries, hulled and quartered
  • 1 pint raspberries
  • 1 pint blueberries
  • 1-2 tbsp granulated sugar, to taste
  • 1 tbsp fresh lemon juice
Instructions
Coconut Whipped Cream
  1. Refrigerate the can of coconut overnight. Carefully open the can and scoop the thick, white coconut chunk that has risen to the top into a chilled medium-sized mixing bowl. Save the remaining coconut water at the bottom for another time.
  2. Using a hand mixer, mix the coconut on high speed for about 20-30 seconds, until smooth. Add the powdered sugar and blend on high speed for a minute or two until light and creamy. Stir in the vanilla and blend to combine. Store refrigerated in an air-tight container until ready to use. May be made up to two days in advance. If not using immediately, whisk before serving.
Berry Parfaits
  1. Add the berries, sugar and lemon juice to a mixing bowl and stir to combine. Let sit for at least 10 minutes.
  2. Divide the coconut whipped cream and berries among 4-6 glasses, creating layers with each as desired. Serve immediately.

 

6 Comments

  • Reply Best Coconut Milk Recipe June 25, 2014 at 11:28 am

    omg, thanks very much for posting this! It is gonna be so helpful when I get Coconut Milk at the market! Super Awesome!

  • Reply Hari Chandana June 13, 2014 at 9:29 am

    Looks very beautiful and tempting :)

    • Reply Laura June 17, 2014 at 6:29 pm

      Thanks, Hari!

  • Reply Millie l Add A Little May 31, 2014 at 3:24 am

    Looks so delicious Laura! I bet it tastes like summer! I would love to have coconut cream with bananas and blueberries in the morning mmm!

    http://youtube.com/addalittlefood

  • Reply Katrina @ Warm Vanilla Sugar May 25, 2014 at 5:34 am

    Perfect summer treat! Yum!!

    • Reply Laura May 25, 2014 at 12:35 pm

      Thank you so much, Katrina!

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