Recipe Detail

Berry Coconut Parfaits

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Number of Servings:


  1. 12 ounces - raspberries
  2. 1 teaspoons - lemon juice
  3. 1 tablespoons - chia seeds whole
  4. 2 cans - coconut milk (refrigerated overinght) do not shake
  5. 4 tablespoons - powdered sugar organic, divided
  6. 1 teaspoons - vanilla non-alcoholic
  7. 6 ounces - blueberries
  8. 6 - mint leaves for garnish, optional


1. In a medium saucepan, heat raspberries along with lemon juice, half of vanilla, and half of powdered sugar. Let raspberries simmer for a few minutes and start to break apart. Take off heat, add the chia seeds, and stir well. Let cool completely.

2. Carefully open the coconut milk cans and scoop out the solid part into a medium-sized bowl, reserving the watery part for another use. Sift in the remaining half of the powdered sugar, along with the other half of the vanilla.

3. Whisk well until completely smooth (or whiz in the food processor briefly to get extra smooth and fluffy). Set aside.

4. Assemble parfaits by layering the raspberry and coconut mixtures into 5 ounce glasses. Top with the fresh blueberries and garnish with a mint leaf.


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