this is SO refreshing after a hearty meal and a long day.
its a bit like a smoothie, but thicker and more satisfying – it feels like pudding! (without all the nasty ingredients)
the toasted coconut chips add an earthiness and a crunch that gives this dessert (or snack) a lip smacking texture.
the coconut milk needs chilling, but once cold, this will take you 10 minutes to make (even less if you already have the toasted coconut chips waiting for you in a sealed container, from the last time you made it! wink wink)
replace the raspberry with any fruit you like – boysenberries, blueberries, banana, mango……… whatever takes ya fancy
add chia seeds to the final product for extra texture!
serves 2
for the raspberry coconut parfait
1 400gm can coconut milk – chilled in fridge for at least 2 hours
1 cup raspberries (from frozen and slightly thawed, OR fresh)
1 tblsp maple syrup (OPTIONAL – I did not add this, depends how sweet the raspberries are)
for the coconut chips
1 cup organic coconut chips (I use the Cere’s ones)
1 tblsp maple syrup
½ teaspoon salt
for garnish
4 whole raspberries
Preheat the oven to 180deg
for the coconut chips
put the coconut and salt in a bowl. mix. add the maple syrup and toss to coat the coconut evenly.
spread the mixture on a baking tray and bake for 10-15 mins. you need to stir these frequently, every 4-5 minutes to ensure they brown evenly. bake until an even golden brown colour.
remove from oven and transfer the coconut chips to a board. allow to cool.
(make more than the recipe if you want to store some for next time!)
for the raspberry coconut parfait
open the coconut milk, and spoon off the firm white portion of the milk into a bowl. using an electric hand mixer, whip the coconut milk until it has at least doubled in size.
Break up the raspberries (if frozen, defrost until you can easily break up with a fork), and add to the milk.
blitz for a couple of minutes with the hand mixer.
taste a portion of mixture WITH the coconut chips before deciding whether to add any maple syrup to the raspberry. this is important as the coconut chips have a sweetness already and may balance the dish nicely.
to assemble
distribute one third of the coconut chips to the bottom of the two serving glasses.
layer half of the parfait on top of the chips in the two serving glasses.
add another layer of chips
add another layer of parfait………………………
top with the remaining chips and then use the whole raspberries as garnish.
store in the fridge until ready to eat.
ReplicATE It. 