Strawberry Coconut Cream Parfaits

This is a delicious and healthy treat for Valentine’s Day!

Adapted from Natural Grocers

Read my tip below for yours to come out prettier than mine-don’t make the mistake that I made!

Ingredients

  • One can of full-fat coconut milk-keep in the fridge overnight before starting the recipe (13.5 ounces)
  • ¼ c. lemon juice (not from concentrate)
  • 3 T. raw honey
  • 2 T. grass-fed butter (can sub in ghee)
  • Dash salt
  • 1 pasture-raised egg and 2 egg yolks
  • 1 10-ounce bag of strawberries thawed
  • 2 T. raw honey
  • ½ t. pure vanilla extract

Directions

  1. For the Lemon Curd: Put lemon juice, honey, butter, and dash salt in the top pot of the double boiler with the bottom pot filled with water. Simmer the water, and Whisk the ingredients until blended and heated through. Remove from the heat.
  2. In a bowl, beat the egg and the yolks lightly with a fork.
  3. Whisk the eggs into the lemon mixture that is still in the pot.
  4. Return to the heat and cook over the simmering water, stirring until the mixture thickens and becomes custard, like-about 3-5 minutes. Remove from heat and allow to cool. Keep in fridge until ready to assemble.
  5. For the whipped cream: open the can of coconut milk and use only the solidified portion. You can discard the liquid portion or save it for another use.
  6. Beat the coconut milk with a whisk attachment or a hand mixer. Increase speed to high and continue to mix until thick peaks form. Fold in the cooled lemon curd and blend.
  7. For the filling: combine the strawberries and the honey and extract in a food processor or blender. (I think you could also mash the ingredients with a potato masher, and it would work just as well for this recipe)
  8. In parfait glasses, layer the lemon cream with the strawberry mixture.

Tips:

  • Make sure the curd is cooled and refrigerated. I layered it too soon, and the strawberry mixture blended with the lemon mixture in the parfait glasses still tasted great didn’t look as pretty.