BLUEBERRY & PEACH PARFAIT
Ingredients
- 1 can full fat coconut milk, kept in the refrigerator overnight for for 8 hours
- 1/2 teaspoon vanilla extract, optional
- 1/2 tablespoon maple syrup or honey, optional
- 2 peaches, cut into slices
- 1 cup blueberries
- 1/2 cup grain free granola or granola of your choice
Method
- To make the coconut whipped cream open the can of coconut milk from the bottom. The water and cream will have separated. You can throw the water out or save to add to smoothies later. Once you’ve removed all the water scoop out the cream and add it to a small glass or metal bowl (something cold). Using a stand or hand held mixer beat the coconut cream on high for a minute or two until the cream has thickened. Once it’s thickened you can now add the vanilla extract and maple if you want to tone down the coconut flavor. Beat again on high for another minute until full incorporated.
- To assemble the parfaits, add a spoonful or two of the coconut cream to the bottom of your glasses. Add a layer of fruit to the coconut and then top with your granola. Repeat this process once more and you’re set!
- If you’re not going to eat these right away store them in the fridge until you’re ready. These are also great as a make ahead breakfast. Store in an air tight jar for a grab and go breakfast on busy mornings.
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Recipe Info
Tip: I wanted to keep this recipe dairy free so I decided to use coconut cream instead of yogurt. If you’re alright with dairy feel free to use greek yogurt instead.