Summer Coconut Parfait

Summer Coconut Parfait

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One of my favorite humans on this planet has been testing out some delish summer desserts. Check out what our guest blogger, Lauren Dutton-Breen, has for us this time around...image-7 Here's a super easy, incredibly versatile, summer dessert recipe that's good for you! It takes a little time but it's completely hands off!

Ingredients for the parfait: - 2 cans of coconut milk (one light, one regular!) - 2 teaspoons agar - 4 ounces raw honey - pinch of salt

Directions: 1. Pour coconut milks, agar, honey, and salt into a small saucepan and stir over medium heat. 2. Stirring the whole time, bring to a boil, stir about a minute and turn off the heat. 3.Continue to stirring another couple of minutes until you can agar is fully dissolved. 4. Pour evenly into 6 glasses, ramekins, whatever you have really...allow it to cool to room temp, then cover and refrigerate for at least 3 hours. *You could add half a fresh vanilla bean to this, or a pinch of cardamom, or whatever you like! Make it yours!

Ingredients for the top: - 1 cup fresh raspberries - 1 tablespoon honey - 1/2 cup toasted coconut flakes - 1/2 cup toasted sesame seeds

Directions: 1. Pour fresh fruit and honey into a bowl and macerate. 2. Refrigerate (covered) for at least 2 hours. 3. Toast coconut and sesame separately. Set aside. *Make this your own too! Use any fruits/nuts/seeds that make you happy!

To serve: Spoon about a tablespoon of fruit directly on top of coconut parfait and then sprinkle with sesame seeds and coconut and serve! It's like eating little coconut honey clouds!

Meet Megan Mitchell

Meet Megan Mitchell

Summer Coconut Parfait

Summer Coconut Parfait