Ingredients
Scale
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
- 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.
- 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
- Add the berries, sugar and lemon juice to a mixing bowl and stir to combine. Let sit for at least 10 minutes.
- Divide the coconut whipped cream and berries among 4-6 glasses, creating layers with each as desired. Serve immediately.