The perfect summer dessert recipe, these Vegan Berry Coconut Parfaits also make a fabulous addition to your 4th of July festivities! They’re completely raw and super portable for your next summer party.
4th of July is my favorite holiday. There, I said it.
As a born and bred Canadian, I feel kind of fraudulent sharing this, but the truth is that I kind of live for the 4th. First off, it falls during the best season – HELLO SUMMER – and secondly, I love any opportunity to tout my American blood.
I may live and breathe maple syrup, poutine and Drake, but this Canadian is actually a muggle. I’m technically 50% Canadian and 50% American – or 100% of both but I prefer to rep the two.
P.S. If you haven’t seen my collab video with the incredible Abbey’s Kitchen, check it out here! Her Healthy Watermelon Cake for the 4th looks INSANE!
Here’s What You Need:
- full fat coconut milk – make sure you grab full fat! This is what we’ll be using to make the whipped cream.
- maple syrup – a natural sweetener.
- vanilla extract – a delicious flavor enhancer.
- berries – I used a combination of blueberries and strawberries but you can use any fruit you’d like.
- pecans – these make up the crust of the parfaits – I love the slightly sweet flavor of pecans but any nut should work.
- dates – you’ll process the dates with the pecans to form a sticky crust. Naturally sweet and so tasty!
- cinnamon – the perfect complimentary spice.
- sea salt – to bring all of the flavors together.
How to Make Coconut Whipped Cream
The first step to making whipped cream is super important! Place two cans of full fat coconut milk in the fridge to sit overnight. Don’t shake the cans before putting them in the fridge! The can will separate into two layers: a thick, creamy layer at the top of the can and then a watery, liquid layer at the bottom.
When you’re ready to make your whipped cream, scoop out the thick, creamy portion and discard the liquid or save for a smoothie! Using a hand mixer, blend the coconut cream with maple syrup and vanilla extract until you have a light, whipped consistency. If you don’t have a hand mixer you can start by mixing with a spoon and then use a whisk to whip to your desired consistency.
Customize Your Parfait
There are so many ways to make this parfait your own!
- Take a shortcut – Swap dairy-free yogurt in place of the coconut whipped cream for a major shortcut!
- Use different nuts – I love the slightly sweet flavor the pecans add to this crust but you can use any nut you have on hand.
- Switch up the fruit – Any combination of fruit would be delicious with this parfait. I’m dreaming of a peach version next..!
Vegan Berry Coconut Parfaits
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 8 mason jars 1x
- Category: Dessert
- Method: Raw
- Cuisine: American
- Diet: Vegan
Ingredients
For the Crumb layer:
- 1 cup raw pecans
- 1/4 cup pitted dates
- 1 tsp ground cinnamon
- Pinch of sea salt
for the coconut whipped cream:
- 2 cans full fat coconut milk (cream removed)*
- 1/4 cup pure maple syrup
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- 1 cup fresh strawberries, sliced in half
- 8 125mL mason jars
Instructions
For the Crumb Layer:
- Place all ingredients in a food processor and process until broken down into crumbs. Should take under a minute but slightly longer depending on your food processor.
For the Coconut Cream:
- Using a spoon, scoop out cream from cans and place in a large bowl. Using a hand-mixer, mix the coconut cream, maple syrup and vanilla extract to a whipped consistency. If hand-mixer is unavailable, using a spoon to mix the coconut cream, maple syrup and vanilla and then whisk to desired consistency.
For the Parfaits:
- Divide crumbs evenly amongst mason jars.
- Top with coconut cream.
- Sprinkle with strawberries and blueberries.
- Serve immediately or place in refrigerator until ready to serve.
*To get coconut cream, place two cans of FULL FAT coconut milk in the fridge to sit overnight. Do not shake the cans before placing in fridge. Cream will be thick layer at the top of the can. Discard the liquid.
Like this post? Here are a few other vegan desserts you might enjoy:
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17 Comments
Tammy
July 13, 2016 at 2:57 pmMade these today and besides being adorable, healthy and super easy to prepare, they are delicious too! I will definitely be making these again.
Davida @ The Healthy Maven
July 15, 2016 at 8:44 amAw so happy to hear that!
Clara
July 2, 2016 at 8:27 amHi Davida! I’ve heard a lot about coconut cream, but what is the liquid at the bottom? Is it technically coconut water? Is it useable elsewhere?
Happy 4th!!!
Cassie
July 1, 2016 at 9:15 pmThat’s so funny! I love celebrating Chinese New Year way more than Vietnamese New Year because it’s a lot more festive! What can I say, us Vietnamese are not super celebratory! 🙁 Anyways, these parfaits look adorable and I loved the video collaboration! I’d even add some cocoa powder into the cream to make a chocolate coconut cream parfait batch!
Christin
June 30, 2016 at 7:11 pmWow! These look so great. Thanks! I’ll definitely be trying these soon. Nice photography too. =)
Karen @ Seasonal Cravings
June 30, 2016 at 6:32 pmYour video is super cute. I can see you both with your own cooking show soon!
Colleen
June 30, 2016 at 10:37 amGood morning! I have a question regarding the coconut milk. Will all coconut milk separate in the fridge or just certain brands? I’m in Ontario and just wondered which brand you are using? Also, have you ever used th coconut cream that comes in a box? This looks so good, I want to give this a try tomorrow! Thanks!
Davida @ The Healthy Maven
June 30, 2016 at 3:32 pmHi Colleen! I do find a slight difference in brands but usually go for the Thai Kitchen brand as I have the most success with it. I’d recommend that one if you’re unsure!
Lindsey Bomgren
June 30, 2016 at 9:41 amYou ladies are too cute! I love this idea, so simple and so yummy! Happy 4th of July!
Davida @ The Healthy Maven
June 30, 2016 at 3:33 pmHappy 4th gorgeous! I’ll actually be in Minnesota but all the way up north 🙁 I’ll have to catch you on the next trip!
ashley @ fit mitten kitchen
June 30, 2016 at 8:36 amYou know this post warms my heart!! It’s funny because I am totally bringing my “canada leaf shirt” (aka the one Drew picked up for me at the duty free, HA) up north this week. I’ll be wearing it loud and proud on Canada Day! And then I guess I’ll throw on some RWB for the 4th :-p
Beverley @ Born to Sweat
June 29, 2016 at 9:37 amlololol. I literally have NO idea what day Thanksgiving is. Thanks for calling us out Davida. and I won’t hate on you for loving July 4th, buuuuut America will never have poutine.
ashley @ fit mitten kitchen
June 30, 2016 at 8:33 amAhahah Beverley. But you’re right… POUTINE <3 😀
Davida @ The Healthy Maven
June 30, 2016 at 3:33 pmMy 19 year old self would totally agree with this…so much late-night poutine haha
Davida @ The Healthy Maven
June 30, 2016 at 3:34 pmFine…true 😉 I rock both flags anyway! P.S. I’m cat-sitting. I think I may be in love!
Marina @ A Dancer's Live-It
June 29, 2016 at 7:05 amHahaha this made me smile. 🙂 I didn’t know you were a dual citizen! That’s awesome, and these parfaits look awesome too! Especially being no-bake and SO simple to whip up! For 4th of July my family and I are having a big party here, and fireworks and sparklers will definitely be involved.
Davida @ The Healthy Maven
June 30, 2016 at 3:35 pmThat’s so so fun!! I’ll be in Northern Minnesota hanging with the fam and enjoying nature!!