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Spoon scooping a bite of Simple Summer Berry Paleo Parfait out of a parfait glass
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Simple Summer Berry Paleo Parfait

Course Dessert
Prep Time 35 minutes
Refrigerating Coconut Milk 1 day
Total Time 35 minutes
Servings 4
Calories 389kcal

Ingredients

  • 1 can regular coconut milk
  • 1 cup strawberries a heaping cup
  • ¾ cup raspberries
  • ¾ cup blueberries
  • Plus an additional 2 small strawberries and 4 each of the raspberries and blueberries for topping.
  • 1 very small lemon for juice and zest
  • 3 tablespoons honey

Instructions

Items Needed:

  • 4 parfait glasses
  • A towel (cloth or paper)
  • Two medium sized bowls
  • A cutting board
  • A small sharp knife
  • Measuring spoons
  • A zester or microplane
  • A hand mixer
  • A small spoon

Directions:

  • The night before making this recipe, place a can of regular coconut milk in the fridge to harden.
  • When you’re ready to make the recipe, first take out your parfait glasses (or whatever glasses you’re using) and set them to the side so you have them.
  • Next wash all the berries in water and dry them off gently with a towel (paper or cloth).
  • Choose the medium sized bowl you’re going to whip the coconut cream in. Place that bowl in the freezer while you work on the berries. This will help keep the coconut crème from melting.
  • Using a cutting board and small sharp knife, stem the strawberries and cut them up into smaller pieces (roughly half an inch big). Place the cut pieces into a second medium sized bowl. Take the remaining 2 small strawberries, remove the stem, and cut them in half. Set aside.
  • Place the washed raspberries and blueberries into the bowl with the strawberries, reserving 4 of each for the garnish.
  • With the same cutting board and knife, cut the lemon in half and squeeze 1 teaspoon of juice into a measuring spoon. Dump it into the bowl with the berries.
  • Using a zester or microplane, zest half a teaspoon of lemon rind (only the yellow part) and dump it into the same bowl.
  • Grab the honey and, using a measuring spoon, place three tablespoons of it into the bowl with the berries. Mix everything together (you can just use the measuring spoon) and let sit for 20 or so minutes.
  • While the berries are resting, remove the bowl from the freezer and the can of coconut milk from the fridge. Open the coconut milk with a can opener and carefully spoon all of the hardened cream at the top into the cold bowl.
  • With a hand mixer, whip the coconut cream until it softens and starts to resemble regular whipped cream. This will only take a minute or two.
  • Using a small spoon (or other utensil of your choosing), place a small amount of whipped coconut cream into the parfait glasses, about 1 to 2 tablespoons.
  • Next place a couple tablespoonfuls of the berry mixture on top of the coconut cream. Be sure and get a little bit of the juice in the glass as that will sweeten the cream a bit.
  • Go back to the coconut cream and spread a thin layer on top of the berry mixture, working the cream out to the edges of the glass.
  • Add a couple more tablespoonfuls of the berry mixture on top of the cream.
  • Place a final layer of the coconut cream on top of the berry mixture.
  • For a garnish, place one blueberry, one raspberry, and half a strawberry on top of each parfait. Serve immediately.

Notes

- Different brands of coconut milk can yield different results when making whipped coconut crème. I use the Thai Kitchen brand and have heard good things about the Native Forest brand.
- This recipe can be made with regular whipping cream in place of the coconut cream if you can tolerate dairy. Use roughly half a cup of whipping cream to start with, or more if you have larger parfait glasses.
- You can make this dish ahead of time, but the coconut crème will harden in the fridge and lose much of its whipped texture. If you do decide to make it ahead of time, remove it from the fridge 20 to 30 minutes before serving so the crème can soften a bit.

Nutrition

Calories: 389kcal | Carbohydrates: 51g | Protein: 5g | Fat: 24g | Saturated Fat: 21g | Sodium: 21mg | Potassium: 718mg | Fiber: 12g | Sugar: 28g | Vitamin A: 70IU | Vitamin C: 165.1mg | Calcium: 92mg | Iron: 3.6mg