Apple and raspberry coconut parfaits recipe
If you’re looking for a tasty, fuss-free dessert that you can prepare ahead of time, this recipe for apple and raspberry coconut parfaits is the answer. Combining a tart homemade compote with sweetened coconut cream, it works perfectly as a dessert but would be equally good served as an indulgent weekend breakfast or brunch.
These parfaits are a brilliant way to use up apples, too, brightened by the vibrant hue and satisfying tang of raspberries. Dairy-free coconut cream is the perfect final touch, lending a delicious, tropical flavour to the dish.
Things to note:
You’ll need two jars or small glasses to serve the compote in.
Make sure you use full-fat coconut cream, and don’t skip storing it in the fridge overnight. This step is essential to allow the solids to separate from the watery liquid, so that you can whip the cream.
For US ingredients and measurements, use the drop-down menu and select ‘Cups’.
Ingredients
- 3 apples, deseeded and chopped into pieces, plus extra sliced apples for garnishing (we like JAZZ apples)
- 0.5 tbsp lemon juice
- 1 tsp coconut oil
- 0.5 tbsp maple syrup (optional)
- 125 g frozen or fresh raspberries, plus extra for garnishing
- 3 apples, deseeded and chopped into pieces, plus extra sliced apples for garnishing (we like JAZZ apples)
- 0.5 tbsp lemon juice
- 1 tsp coconut oil
- 0.5 tbsp maple syrup (optional)
- 4.4 oz frozen or fresh raspberries, plus extra for garnishing
- 3 apples, deseeded and chopped into pieces, plus extra sliced apples for garnishing (we like JAZZ apples)
- 0.5 tbsp lemon juice
- 1 tsp coconut oil
- 0.5 tbsp maple syrup (optional)
- 4.4 oz frozen or fresh raspberries, plus extra for garnishing
- 1 x 400ml can full-fat coconut cream, stored in the fridge overnight
- 1 tbsp maple syrup
- 0.5 tsp vanilla extract
- 1 x 400ml can full-fat coconut cream, stored in the fridge overnight
- 1 tbsp maple syrup
- 0.5 tsp vanilla extract
- 1 x 14 oz can full-fat coconut cream, stored in the fridge overnight
- 1 tbsp maple syrup
- 0.5 tsp vanilla extract
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 20 mins
- Serves: 2
Step-by-step
- Place the chopped apples, coconut oil, lemon juice and maple syrup (if using) in a pan with a dash of water. Cook the apples on a medium to low heat with the lid on for 10-15 minutes, or until they start to breakdown and fall apart.
- Add the raspberries and cook for another 5 minutes, then remove from the heat. You can use the compote as it is, or if you prefer a smoother consistency, blitz with a hand blender.
- While the compote is cooling down, make the coconut cream. Remove the coconut cream from the fridge and scoop out the thick part, which should sit on top. Don’t use any of the watery liquid, otherwise the finished cream will turn out too runny (save it to use in smoothies or curries).
- Whisk the cream slightly before adding the maple syrup and vanilla extract. Continue to whisk until you have a smooth, creamy consistency, similar to whipped cream. When the fruit compote has cooled completely, assemble the parfaits. Divide the compote between the jars or serving glasses and top with the coconut cream. Garnish with the extra raspberries and apple slices and serve.
Recipe courtesy of JAZZ apples.
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