Low Sodium Coconut-Vanilla Cherry Cream Parfaits

Total time1 hr 3 min

Prep time25 min

Cook time8 min

Low Sodium Coconut-Vanilla Cherry Cream Parfaits

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Ingredients

4 servings

For the coconut cream

1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Thai Kitchen Organic Unsweetened Coconut Milk - 13.66 Fl. Oz.Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz
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2 tbsp maple syrup
1 tsp pure vanilla extract

For the cherry layer

1 lb fresh sweet cherries, pitted and halved
1 tbsp maple syrup

For the oat-almond crumble

1 cup rolled oats
½ cup sliced almonds
2 tbsp coconut oil, melted
1 tbsp maple syrup
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

fresh mint leaves, for serving (optional)

Instructions

1
Open the chilled can of coconut milk without shaking it. Scoop the thick, solidified coconut cream from the top into a large mixing bowl, leaving the watery liquid behind. Beat with a hand mixer on medium-high speed for 2–3 minutes, until the cream holds soft, billowy peaks. Add 2 tbsp maple syrup and the vanilla extract, then beat for 30 seconds more until just combined. Refrigerate while you prepare the other components.
2
Combine the pitted, halved cherries and 1 tbsp maple syrup in a medium saucepan over medium heat. Cook, stirring occasionally, for 6–8 minutes, until the cherries have softened and released their juices, forming a loose, glossy compote. Remove from heat and let cool to room temperature, about 20 minutes.

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