Coconut Cream Parfait

Coconut Cream Parfait + Layered fruit + Cashew Crumble!



















This dessert also doubles as breakfast! It’s quick, easy to make and can be modified with what ever fruit happens to be your favorite or in season at the time.

Ingredients for vegan coconut whip cream are:

  • One can of coconut cream refrigerated for at least three hours
  • 1/3 cup of sweetener of your choice ( I used organic sugar in the raw)
  • 1-2 teaspoons of organic coconut flour
  • 1 vanilla bean or 3-4 drops of alcohol free organic vanilla extract

Ingredients for the berry layers are:

  • One bag of organic, frozen, mixed berries
  • one tablespoon of coconut oil
  • 2 teaspoons of organic shredded coconut
  • two drops of vanilla extract
  • one dollop of honey

Ingredients for the mandarin layers are:

  • Two mandarin oranges
  • two drops of vanilla extract
  • 1/2 teaspoon of cinnamon

Ingredients for cashew crumble are:

  • 1/3 cup of raw cashews
  • 1/4 cup of raw pumpkin seeds
  • 1 1/2 tablespoons of raw sugar
  • 1 teaspoon of cinnamon

First you’ll want to make the whip cream by adding one can of organic, raw coconut cream to your mixing bowl. Original Living has a great, raw coconut cream. Kitchen Aid Mixers– what can I say, I love them! They do everything! Slowly start to whip the coconut cream and then add your sweetener a little at a time as well as the vanilla. You should end up with a well blended and fluffy whip cream.




















































When that is whipped to perfection- place in the fridge to chill while you make the rest…


Next, in a food processor, start with the cashew crumble because it’s dry. Chop and grind until your get a nice crumbly texture. Don’t over do it though to the point of it being too fine a texture.

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Remove the cashew crumble from the food processor and set it to the side.

Next, mix your berries in the food processor followed separately by your mandarins.

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When all is mixed, you’ll want to grab your glasses or dishes you’ll be layering in.



Starting with a thick, fruit at the bottom berry layer…

































Then adding a coconut cream layer, a mandarin layer, coconut layer, berry layer etc…


















When you get to the top, sprinkle the cashew crumble evenly over the surface and garnish with a mint leaf! Like so:


















You can make these to keep in the fridge until your dinner party or for a healthy and sweet snack for breakfast or whenever you like! They stay good for days, although I would recommend if you have to wait to serve for a dinner party, garnish the cashew crumble just before so it doesn’t run the risk of getting soggy.




















It’s a visual an edible treat to serve this dish on a cutting board with spoons for a warm summer evening party…



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