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This Patriotic Parfait is for you if you’re looking for something sweet for the Fourth of July holiday but are trying to avoid something heavy or overflowing with calories!
The trick to having the perfect Patriotic Parfait is having great cream. This dairy free coconut cream version is just as good as the real stuff!
Who doesn’t love having dairy free topping to go with all those summer berries, cobblers or fruit pies? We know we do! When we discovered how to make whipped coconut cream it changed everything relating to dessert. We could have those things we were avoiding and not stand out at all the family and friend gatherings. You can make luscious whipped cream from a can of coconut milk in no time at all.
Instructions for whipped coconut cream
1. Place the can of coconut milk in the refrigerator and leave it there until well-chilled; we really like Trader Joes canned Coconut Cream if you can find it.
2. Open the can of coconut milk. There will be a firm layer on top, that is what you’re looking for and want to use.
3. Scoop out this firm layer of coconut cream that has solidified at the top of the can.
4. Don’t use the water at the bottom of the can; don’t include anything but the solid cream. Although don’t throw away the liquid you can use it in smoothies and sauces.
5. Place this cream in a bowl.
6. Turn your hand beaters to high speed, and whip the coconut cream for 3 to 5 minutes.
7. Whip until it becomes fluffy and light, with soft peaks. Mix in sugar or vanilla, if using.
8. Serve with fresh fruit, pie, or cobbler.
To make the Patriotic Parfait, simple layer your favorite berries and whipped coconut cream in a glass jar. Serve immediately!
Patriotic Parfait
Ingredients
- coconut milk full fat
- berries of choice
Instructions
-
Layer fruit and coconut cream.
-
To make coconut cream just take a "chilled" can of full fat coconut milk, we like the Thai Kitchen brand. Separate the solids from the liquid. Whip the solid coconut milk until light and fluffy.
Recipe Notes
Instructions to Make Whipped Coconut Cream
1. Place the can of coconut milk in the refrigerator and leave it there until well-chilled; we really like Trader Joes canned Coconut Cream if you can find it.
2. Open the can of coconut milk. There will be a firm layer on top, that is what you're looking for and want to use.
3. Scoop out this firm layer of coconut cream that has solidified at the top of the can.
4. Don't use the water at the bottom of the can; don't include anything but the solid cream. Although don't throw away the liquid you can use it in smoothies and sauces.
5. Place this cream in a bowl.
6. Turn your hand beaters to high speed, and whip the coconut cream for 3 to 5 minutes.
7. Whip until it becomes fluffy and light, with soft peaks. Mix in sugar or vanilla, if using.
8. Serve with fresh fruit, pie, or cobbler.
I have had trouble whipping the last few cans of Trader Joe’s Organic Coconut Cream, (from the blue can) which I never had when I whipped the non-organize TJ’s Coconut Cream (in the brown can). Has anyone else had this experience? The only place I can find the non-organic (brown) can now is on Amazon, and it’s more expensive. I love this with berries when I am doing a Whole 30, but am totally frustrated by this. Help?
Make sure you are cooling the cream, it makes all the difference when whipping. We also like Thai Kitchen brand, try it.