Summer is the perfect time for light, creamy desserts. Of course ice creams, sorbets, milkshakes, and popsicles fit into that category but I also really love a refreshing parfait that bursts with flavour. Fresh young coconuts were sold at a festival I went to recently and I was inspired to turn the leftover pulp into a simple but delicious coconut cream. I decided it needed some chocolate… and something light to balance it all out – berries did the trick! This raw neapolatin parfait was born.
Parfaits are always a beautiful dessert to serve to guests! You could use raspberries or blueberries in place of the strawberries.
Coconut Cream Pudding
1 cup very well packed young coconut pulp
1/4 cup water or young coconut water
2 tablespoons maple syrup
1/2 teaspoon pure vanilla extract
2 tablespoons melted coconut oil
Blend all but the coconut oil until smooth. Add the oil and blend again to incorporate. Chill in the fridge while making the other pudding.
1/4 cup maple syrup
3 tablespoons cacao powder
1/4 cup pecan butter
1/4 cup warm water
1/4 cup melted coconut creme
Blend all ingredients together in a blender until smooth.
1 1/2 cups diced strawberries, mashed with a fork
Layer the chocolate and coconut puddings with the mashed strawberries in parfait glasses. Serve immediately or chill in the fridge for a few hours first.
Recipe by Chef Heather Pace, www.sweetlyraw.com