Serves 3
45 min
Blueberry Coconut Cream Parfaits
Recipe GLPR88d657a3ed458f
Elegant individual parfaits layered with a silky coconut cream pudding, blueberry purée, and a toasted crumble of nuts, oats, and coconut. Light, refreshing, and naturally sweetened with coconut nectar and fresh lemon juice—perfect for a plant-based dessert that feels indulgent.
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Ingredients
1 cup Fresh blueberries, divided
2 tablespoons Melted coconut butter
½ tablespoon Melted coconut oil, divided
1½ tablespoons Fresh lemon juice
1½ tablespoons Coconut nectar
2 tablespoons Shredded unsweetened coconut
2 tablespoons Gluten-free rolled oats
2 tablespoons Chopped pecans
2 tablespoons Chopped walnuts
Directions
Prepare the coconut cream layer: In a blender or food processor, combine the melted coconut butter, 2 tablespoons of coconut nectar, and 1 tablespoon of lemon juice. Blend until completely smooth and creamy. Transfer to a small bowl, cover, and refrigerate for at least 2 hours, or until the mixture thickens to a pudding-like consistency.
Prepare the blueberry layer: In the blender, combine 1 cup of fresh blueberries with the remaining 0.5 tablespoons lemon juice. Blend until smooth and fully puréed. Transfer to another small bowl, cover, and refrigerate for at least 2 hours until thickened.
Toast the topping mixture (optional for extra flavor): In a small dry pan over medium heat, combine the oats, pecans, walnuts, and shredded coconut. Toast for approximately 5 minutes, stirring occasionally, until fragrant and lightly golden. Remove from heat.
Finish the topping: While still warm, stir the toasted mixture together with the melted coconut oil and remaining 1 tablespoon of coconut nectar until well combined. Transfer to a small bowl and place in the freezer for about 15 minutes to firm up and form clusters.
Assemble the parfaits: Divide the blueberry purée evenly between three serving glasses. Top each with a generous layer of the chilled coconut cream pudding. Break the nutty topping mixture into bite-sized clusters and sprinkle over the coconut cream. Garnish the top of each parfait with a few fresh blueberries. Serve immediately and enjoy.
