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…
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!