Coconut Berry Parfait
Coconut not part of my pantry staple. However, recently I eliminated from my diet dairy, sugar, and all gluten. Unfortunately, my sweet tooth wasn’t reduced. The search started for tasty, delicious desserts. I can now say you will see my pantry shelves always stocked with these lovely cans of coconut milk. This recipe happens to be my families favorite. We have it almost every night. Just enough sweetness. I hope you enjoy!
- 2 cans Coconut Milk full cream left in refrigerator 24 hours
- 2 Tbsp unsweetened organic cocoa powder
- Drizzle Honey to desired sweetness
- 1 cup fresh berries
Coconut cream, when left in the fridge overnight, separates the cream from the milk. Spoon in the cream from the top into a high-speed blender. Put the remaining milk in a glass jar and save for a smoothie for the next day. You will want just the cream and a little of the milk to thin the consistency. My favorite coconut milk isNative Forest Organic Classic )
I’ve tried a lot of coconut milk, and this one has the best consistency for whipping. On high speed mix the cream until light and fluffy. It should start to have soft peaks. Add 2 Tbsp cocoa powder and 1/2 tsp stevia(optional), Continue to mix until cocoa is incorporated. Layer mousse and berries.
Variation: add 1 tsp vanilla or one vanilla bean.
