Low Iodine Coconut-Vanilla Cherry Cream Parfaits
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Learn more →Ingredients
4 servings
For the coconut cream
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 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 saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
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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