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Coconut Whipped Cream and Berry Parfaits | Fork Knife Swoon

Coconut Whipped Cream and Macerated Berry Parfaits

  • Author: Fork Knife Swoon
  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Total Time: 20 mins
  • Yield: 4-6 Servings 1x



Coconut Whipped Cream

  • 1 can full fat coconut milk, refrigerated overnight
  • 2 tbsp powdered sugar
  • 1 tsp pure vanilla extract

Berry Parfaits

  • 11/2 cups coconut whipped cream
  • 1 lb strawberries, hulled and quartered
  • 1 pint raspberries
  • 1 pint blueberries
  • 12 tbsp granulated sugar, to taste
  • 1 tbsp fresh lemon juice


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.