Blackberry and Coconut Parfait
Serves: 6
Cost Cutting Eco Friendly Freezes Well Gluten Free
Spring requires fresh and vibrant flavours and this berry parfait with its pretty floral decoration is just the ticket.
Ingredients:
40g butter40g flaked almonds, roughly crushed
40g pistachio nuts, roughly chopped
1 tbsp caster sugar
[hd]For the parfait[/hd]
400g tin full fat coconut milk
2 limes
4 tbsp honey
75g caster sugar
450g Greek style yoghurt
225g blackberries
viola flowers
method:
- To make the granola, heat the butter in a frying pan, stir in the almonds for 2-3 minutes, stirring until just beginning to colour. Mix in the pistachio nuts and sugar and cook until the sugar has dissolved.
- For the parfait, pour the coconut milk into a bowl, add the lime rind and juice, honey and sugar and whisk together. Add the yoghurt and whisk again.
- Pour one third of the parfait mix into the base of a lined tin. Crumble some blackberries over the top, then spoon over half the remaining parfait mix and repeat the process.
- Level the surface and spoon over the cooled granola in an even layer. Freeze for six hours, covering the top with clingfilm as soon as it is hard.
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