I’m backkkkkkk! Did you miss me? Heheh I missed doing blog posts and actually I wasn’t even planning on putting this recipe up since I literally whipped it up in 2 minutes and thought to myself it’s not blog worthy so I just shared it quickly on my Instagram… but actually it is because it’s so delicious and I wanted to share it with my blog readers plus I also wanted to get back into the swing of blogging again!
Don’t worry I’m working on blog posts about my holiday and I’ll be sure to share lots of photos with you! The other thing I’m working on now is my entry for Paleo Magazine Readers’ Favorites Cookbook…. how AWESOME is that! I received the email about one of my recipes being chosen towards the end of May, but since my parents were here and then I was away on holiday I haven’t had a chance to complete all the details needed yet but will be working on that in the next few days and putting it all together! SUPER EXCITED about this! I just hope the photos I send through work out well!
In the mean time here’s today’s recipe. As I mentioned above you can whip this up in minutes as long as you have a couple of the ingredients prepared before hand (I’ll note these in the ingredients list).
Paleo Coconut Berry Parfait
Ingredients:
- 1 cup chilled coconut milk – taken from 1 can of full-fat coconut milk which has been shaken so the contents inside are mixed and left to chill in the fridge overnight or at least for a couple of hours.
- 1 tsp rose water.
- 1 tsp ground cinnamon.
- 1 Tbsp raw honey.
- Mixed berries – I used a combination of cherries, blueberries and strawberries that I had previously cut up in a ziplock bag in the fridge. No measurements for this, just use however much you like.
- Toasted cinnamon coconut flakes for topping – I almost always have these in the fridge, they are great to have on hand! Simply take a bag of coconut flakes and pour onto a lined baking tray. Spread out evenly and sprinkle with some cinnamon, mix to coat all the flakes with the cinnamon then bake at 180C/350F for about 6 minutes, they toast up quickly so keep an eye on them. I like mine nice and toasted but if you don’t give them less time. Let them cool out of the oven then store in an airtight container in the fridge.
Method:
Pour 1 cup of chilled coconut milk into a mixing bowl and add in your rose water, honey and cinnamon. Mix well to combine.
In a small glass (like the one pictured above) place a layer of berries on the bottom. Pour over your coconut milk mixture.
At this point you can place the glass back in the fridge to chill for longer OR if you want to eat straightaway add another layer of berries on top then sprinkle on some of the toasted cinnamon coconut flakes and gobble it up! 🙂
*Alternative Method*
If you want to do something different, instead of shaking up the contents of your canned coconut milk you can leave it the fridge unmixed so that the thick creamy part pulls away from the liquid below (I usually leave the can in the fridge over night for this).
Remove the thick part of the coconut milk into a mixing bowl and keep the watery liquid part to use later in smoothies or drink straight up.
Add your rose water, cinnamon and raw honey to your thick coconut cream and whip it into a cream consistency (aka coconut whipped cream) and use this in between the layers of berries.
I know it’s such a simple recipe but it’s definitely worthy a try 🙂
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