Simple Berry Parfaits with Whipped Coconut Cream (Dairy-Free, Vegan, Paleo)
Well, hello there!
Berry Parfaits with Whipped Coconut Cream. Is there a more perfect spring/summer recipe?!
Dairy-free whipped coconut cream, fresh berries, crunchy granola. So simple, yet so delicious, actually healthy, and easy to make. PERFECTION.
Spring is finally here and even though the temperature is still kind of playing catch up, you can definitely tell that consistent warm, sunny weather is right around the corner. One of the best parts of the warmer months is all of the seasonal produce. Summer squash, stone fruits, lettuces, and berries, just to name a few. It’s all so fresh and delicious. These simple berry parfaits with whipped coconut cream are such a simple snack or dessert and a great way to use up the abundance of seasonal berries that will be popping up everywhere.
Have you ever made whipped coconut cream? It’s a dairy-free and vegan version of whipped cream and it is absolutely delicious.
To make it, all you have to do is refrigerate a can of full-fat coconut milk, scoop out the cream, and whip it up using an electric mixer. Add a little maple syrup and you have a delicious alternative to whipped cream that’s great for topping desserts or paired with fresh berries like in this recipe. If you’re trying to avoid dairy for any reason, whipped coconut cream is exactly what you need to add a little extra decadence to your life.
This recipe layers whipped coconut cream, fresh berries, and granola for a simple but delicious dessert or snack. But, the recipe is also easy to customize! Here a few other options you could use instead of whipped coconut cream:
Plain or Vanilla Greek Yogurt
Traditional Whipped Cream (make it the same way you would coconut cream)
Vanilla Bean Ice Cream (getting real decadent here)
Simple Berry Parfaits with Whipped Coconut Cream
3/4 cup strawberries, sliced
3/4 cup blueberries
1/2 cup granola
1/2 tbsp honey or maple syrup, for the strawberries
1 can of full fat coconut milk, refrigerated for 8 hours or overnight
1/2 tbsp honey or maple syrup (plus more to taste), for the coconut cream
1 tsp vanilla extract, for the coconut cream
Combine the sliced strawberries and honey until the honey has completely dissolved and set aside.
Next, make the coconut cream. To start, place a metal mixing bowl and beaters in the freezer for 30 minutes to an hour before making the whipped coconut cream.
Open the canned coconut milk and scoop out the cream solids into your cold mixing bowl. You can save the remaining liquid for smoothies.
Beat the coconut cream with an electric mixer and cold beaters for 5-6 minutes on high until the cream begins to form stiff peaks. Fold in the maple syrup or honey and vanilla extract and then beat for 1 more minute on high. Taste and add more honey or maple syrup to taste.
Once the cream is made, you can assemble your parfaits by layering the berries, whipped coconut cream, and granola. Top with a little more fresh fruit and serve immediately.