If you love coconut & pineapple then you will love this parfait - albeit lighter than the yummy ice cream Chris brought home but ever bit as tasty.
This whipped coconut milk is thicker than whipped cream & much healthier (& less hydrogenated-whatever-is-in) cool whip. If you like fresh whipped cream but could skip the endless whisking you need to make this. It takes just a minute to whisk & you have a fluffy, thick cream that will actually hold it’s shape sans the chemicals of the stuff in the tub. Plus, it’s dairy-free - so vegans everywhere can skip to the pantry & stick a can of coconut milk in the fridge overnight - because it must be cold - & enjoy this dessert or breakfast.
PS: Happy birthday do my mom! Love you!
This is more of a method than recipe so you can add more fruit if you like more fruit or dollop on the cream if that’s for you. Below makes enough for two parfaits, but you can easily increase or decrease the amounts to your liking.
- 2 cups pineapple, cut into 1/2 in chunks
- 4 tablespoons toasted coconut flakes (toast them like I did here) if you don’t have coconut flakes try some crushed nuts or granola for your crunch factor
- 1 can coconut milk (full fat), refrigerated overnight (or for at least 4 hours)
- 2 tablespoons powdered sugar
- Open the can of refrigerated coconut milk & separate the liquid from the dense cream. Save the liquid, aka coconut water, you can use it in a smoothie or just drink it.
- Scoop the coconut milk cream into a medium sized bowl.
- Add the powdered sugar. (If you’re going sugar-free, skip the sugar, if you like it sweeter simply add more.)
- Whisk for a minute or two until the sugar is combined & the mixture is light & fluffy.
- In a short juice glass (or a fancy parfait glass if you have it) add a layer of pineapple.
- Spoon a dollop of the coconut whipped cream on top.
- Sprinkle some toasted coconut flakes on top of the cream.
- Repeat steps 5-7.
- Serve with a spoon & enjoy.