Neapolatin Parfaits


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.


Neapolatin Parfaits


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.


Chocolate Cream

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,


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