Blackberry and Coconut Parfait
Spring requires fresh and vibrant flavours and this berry parfait with its pretty floral decoration is just the ticket.
- Serves:
- 6
- Ready in:
Ingredients
- 40g butter
- 40g flaked almonds, roughly crushed
- 40g pistachio nuts, roughly chopped
- 1 tbsp caster sugar
For the parfait
- 400g tin full fat coconut milk
- 2 limes
- 4 tbsp honey
- 75g caster sugar
- 450g Greek style yoghurt
- 225g blackberries
- viola flowers
Method
- 1
To make the granola, heat the butter in a frying pan, stir in the almonds for 2-3 minutes, stirring until just beginning to colour. Mix in the pistachio nuts and sugar and cook until the sugar has dissolved.
- 2
For the parfait, pour the coconut milk into a bowl, add the lime rind and juice, honey and sugar and whisk together. Add the yoghurt and whisk again.
- 3
Pour one third of the parfait mix into the base of a lined tin. Crumble some blackberries over the top, then spoon over half the remaining parfait mix and repeat the process.
- 4
Level the surface and spoon over the cooled granola in an even layer. Freeze for six hours, covering the top with clingfilm as soon as it is hard.
PER SERVING: 31g FAT (Excluding extras)
Blackberry and Coconut Parfait was taken from 66 of COOK VEGETARIAN
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- 40g butter
- 40g flaked almonds, roughly crushed
- 40g pistachio nuts, roughly chopped
- 1 tbsp caster sugar
For the parfait
- 400g tin full fat coconut milk
- 2 limes
- 4 tbsp honey
- 75g caster sugar
- 450g Greek style yoghurt
- 225g blackberries
- viola flowers
- 1
To make the granola, heat the butter in a frying pan, stir in the almonds for 2-3 minutes, stirring until just beginning to colour. Mix in the pistachio nuts and sugar and cook until the sugar has dissolved.
- 2
For the parfait, pour the coconut milk into a bowl, add the lime rind and juice, honey and sugar and whisk together. Add the yoghurt and whisk again.
- 3
Pour one third of the parfait mix into the base of a lined tin. Crumble some blackberries over the top, then spoon over half the remaining parfait mix and repeat the process.
- 4
Level the surface and spoon over the cooled granola in an even layer. Freeze for six hours, covering the top with clingfilm as soon as it is hard.
PER SERVING: 31g FAT (Excluding extras)
Spring requires fresh and vibrant flavours and this berry parfait with its pretty floral decoration is just the ticket.
Blackberry and Coconut Parfait was taken from 66 of Cook Vegetarian
DOWNLOAD THIS ISSUE NOW! AVAILABLE ON YOUR NEWSSTAND...
