Summer Coconut Parfait
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... 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!