Coconut, Berries and Whipped Cream Parfait
Servings: 2 servings
Print RecipeThis 3 layers parfait comes with plenty of healthy fats while being low on carbs. It’s very easy to put together and ready to impress from the first tasting.
Ingredients
Bottom Layer - Coconut Cream
- 200 g coconut butter
- 2 tbsp extra virgin coconut oil
- ½ tsp vanilla powder (optional)
- pinch of Himalayan salt (very little, don’t over do it)
Middle Layer - Frozen Raspberries
- 100 g frozen raspberries (other berries work fine)
Top Layer - Whipped Cream
- 250 g raw cream (full fat whipping cream)
- ½ tsp vanilla powder
- 1 tsp cinnamon powder
- 3-4 tsp coconut sugar
Instructions
Bottom Layer - Coconut
- In a blender or a kitchen robot, add coconut butter, coconut oil, pinch of salt and optional vanilla powder.
- Mix until the ingredients have combined into a coconut paste.
Middle Layer - Frozen Raspberries
- Remove frozen raspberries from the freezer and place them in a bowl for 10-15 minutes or until they defrost and release the additional water.
- Remove the excess water before using them and set aside.
Top Layer - Whipped Cream
- In a cold bowl, add raw cream, coconut sugar, vanilla and cinnamon powder.
- Using a hand whisk, beat the cream back and forth until soft peaks begin to form. Make sure not to over beat or you risk ruining your whipped cream.
- Place in the fridge to solidify and keep there until using.
How to put it together
- Fill ⅓ of a tall jar with coconut cream.
- Add frozen raspberries on top of the coconut, like in my picture.
- Finish by adding whipped cream on top and decorate with a mix of fresh or frozen berries: I used cranberries, blueberries and blackberries.
- If you enjoy cinnamon powder, you can also add a bit on top of the berries.
Notes
Since jars can vary in shape or size, it’s possible that my quantities will not always match the jars that you’re using. Keep this in mind when putting together the servings.