I decided to take the previous recipe to the next level by incorporating it into a stunning, you-won’t-believe-it-is-healthy dessert. A layer of crushed coconut maca-roons are topped with berries, then topped with an absolutely divine whipped coconut cream. Repeat layers. Grab a spoon. Dig into the glorious mess and savour each spoonful. This is something you want to eat slowly because it’s just that good.
I’ve seen whipped coconut cream everywhere on the healthy-blogosphere, and I did try many different canned coconut milks to try and make that here. Problem is, if you do find a can of coconut milk here in KL, they add stabilisers which instantly means your coconut cream will NOT work. I then found these cans of Biona coconut milk in the organic section of the supermarket I frequent – it’s organic, no stabilisers, and, unfortunately, it’s four times the price of normal canned coconut milk. But, I really really really wanted to try this out at least once, and guess what? It was perfect from the get-go. All the pictures I see on other blogs of how the cream should look coming out of the can, which I wasn’t able to replicate before, it actually happened. I grabbed my hand mixer and whipped away. Finally, I have whipped coconut cream in my life! And it really is as divine as they say.
If you are not a big fan of parting with a lot of money to experience whipped coconut cream, which I myself wouldn’t very often, absolutely replace the whipped coconut cream with equally delicious and healthy Greek yoghurt (Greek yoghurt is a must because it’s thicker and more luscious). Oh man, I really want some more whipped coconut cream now just thinking about it though…
Berries are probably my absolute favourite fruit in the whole wide world. They’re great in breakfast, as a snack, and even more amazing in desserts. I love all berries, but strawberries are the most accessible and, around these parts, much cheaper too. Strawberries are not only bright and cheerful looking, they pack a good dose of antioxidants, some of the highest of all fruits, and are also anti-inflammatory. They’re wonderful supporters of heart health and also work to improve the regulation of blood sugar.
- 300 ml can coconut milk (I used the Biona brand)
- 1 teaspoon vanilla extract
- 1 tablespoon rice malt syrup, or other liquid sweetener
- 250g fresh strawberries, or other berries of choice
- 6-8 coconut maca-roons, crushed (recipe in previous post)
- The day before you want to make your parfait, store the can of coconut milk in the fridge overnight. This ensures that the cream hardens and water separates, allowing you to scoop out just the cream.
- Wash and remove the stems of your strawberries. Cut them in half and quarters if they are large.
- Crush the coconut maca-roons into large chunks.
- When you're ready to serve, get ready two glasses to place the parfaits in, strawberries and coconut maca-roons. You will have to move fairly quickly to ensure the cream doesn't stay out too long and end up melting. Also, best to be made on a cooler day.
- Prepare a mixing bowl and hand mixer. Take out the chilled can of coconut milk and use a can opener to open the can on the underside. Drain out the coconut water, save it for another use. You'll be left with an amazing coconut cream!
- Scoop out the coconut cream into the mixing bowl. Using the hand mixer, start mixing the cream on low then build up the speed to high. The cream will start to thicken just like dairy cream.
- Note: When I was attempting to whip the cream during my recipe test, I experience further separation of water from cream during the whipping process. Not to worry, just drain it off and continue whipping.
- Once thick and luscious, add the vanilla extract and rice malt syrup and mix until incorporated.
- You can now layer the parfaits. There is no exact science to this at all: you can start with fruit, then the maca-roons, then the cream, or whichever way your heart desires.
Enjoy! xx, Bee