It’s 73 degrees in Brooklyn, today!! March is being fabuloouus.
You’re gonna want to lick the bowl after this one. So elegant in flavor, this little parfait fulfills a healthy breakfast quota….buuuuut is actually dessert.
You see my point. A tasty contradiction.
This whole coconut cream shpeel is incredible… it’s versatility is like a big blank canvas thats really fun to paint on! For example the addition of lemon made this one uniquely subtle.
Give it a go… here’s the how-to!
(**BTW you need a can of coconut cream, but there are specific directions on the use of cream top vs. liquid in the bottom of the can!)
–> 1 cup dried coconut flakes (toasted at 375 for 15 minutes)
–> fresh pineapple (like, as much as you want)
1/2 cup canned coconut cream (thick cream from the top of the can)
2 TBSP coconut water (liquid from the bottom of the can)
1 TBSP +1 tsp honey
1 tsp lemon juice (fresh is best!)
pinch of lemon zest
1.] watch me whip
2.]there are no further instructions
Other than assembly!! –> PA, cream, flakes, zest.
But unlike my photo, I recommend doing like a multiple-layers-pattern. Like layer layer layer layer layer layer…cool, you get it.
Be sure to lick the bowl. Just definitely lick the bowl.
from my Tiny Kitchen,
2 thoughts on “Lemon Infused Coconut Cream Pineapple Parfait with Toasted Coconut”
Wow, great idea!
And sooo easy!