blueberry coconut parfait
It’s been forever since I have done a recipe. This one was just too simple and yummy and HEALTHY to pass up. I had to share. I am currently over halfway through a (mostly) whole30. I feel so great and am loving lots of new recipes that I have been trying. I am writing another “a few of my favorite recipes” to share a few of those said recipes.
Hope you enjoy this yummy recipe! I just finished eating a bowl of it and am very glad there are leftovers in the fridge for later! :)
- 1 can coconut cream, refrigerated
- 1 can coconut milk, refrigerated
- 1/4 teaspoon lemon extract
- 2 cups blueberries
- 1/3 cup chopped pecans
- 1/3 cup unsweetened coconut
- 1 tablespoon ghee
- 1 teaspoon cinnamon
Place your ghee, pecans, coconut, and cinnamon in a small frying pan over medium-low heat. Lightly toast for about 3-5 minutes, stirring frequently. Once the crumble is toasted to your liking, set aside to cool.
Whip your coconut cream and coconut milk together in a mixer on high. Whip for about 2 minutes. Add in your lemon extract and mix until combined.
Place your berries in the bottom of your dishes (the cuter the dish the better!). Then place a generous dollop of coconut whipped cream on top of your berries. Sprinkle, or DUMP, your yummy pecan/coconut crumble over the whole dessert. Serve immediately.
The cream holds up great in the fridge for a day or two. And the crumble will last for days in a ziplock bag. This is great for dessert or for breakfast. Or a mid afternoon snack. Really, it's yummy anytime of the day! :)