Blueberry & Peach Parfaits - filled with layers of coconut whipped cream, grain free cinnamon granola, and fresh summer fruit. Paleo & Vegan

Servings: 3 parfaits

  • 1 can full fat coconut milk kept in the refrigerator overnight for for 8 hours
  • 1/2 teaspoon vanilla extract optional
  • 1/2 tablespoon maple syrup or honey optional
  • 2 peaches cut into slices
  • 1 cup blueberries
  • 1/2 cup grain free granola or granola of your choice

  1. To make the coconut whipped cream open the can of coconut milk from the bottom. The water and cream will have separated. You can throw the water out or save to add to smoothies later. Once you've removed all the water scoop out the cream and add it to a small glass or metal bowl (something cold). Using a stand or hand held mixer beat the coconut cream on high for a minute or two until the cream has thickened. Once it's thickened you can now add the vanilla extract and maple if you want to tone down the coconut flavor. Beat again on high for another minute until full incorporated.
  2. To assemble the parfaits, add a spoonful or two of the coconut cream to the bottom of your glasses. Add a layer of fruit to the coconut and then top with your granola. Repeat this process once more and you're set!
  3. If you're not going to eat these right away store them in the fridge until you're ready. These are also great as a make ahead breakfast. Store in an air tight jar for a grab and go breakfast on busy mornings.
Makes 2-3 parfaits depending on the size of your serving glasses/jars

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