Lemon Infused Coconut Cream Pineapple Parfait with Toasted Coconut

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!
Processed with VSCOcam with f2 preset

(**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!)

INGREDIENTS:
**set aside**
–> 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

INSTRUCTIONS:
1.] watch me whip
2.]there are no further instructions

Processed with VSCOcam with f2 preset
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.

Processed with VSCOcam with f2 preset
Be sure to lick the bowl.  Just definitely lick the bowl.

from my Tiny Kitchen,
glorieanna

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2 thoughts on “Lemon Infused Coconut Cream Pineapple Parfait with Toasted Coconut

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