It’s July and that means that my raspberry bushes are exploding right now! Growing your own food is such a great way to get high quality food right at your doorstep, and without an environmental footprint. This raspberry recipe is super simple to make, and so healthy and delicious.
Makes: 4 Parfaits
1 400ml can full fat coconut milk
1-2 tbsps maple syrup (to taste)
1/2 tsp vanilla extract
2 cups raspberries
- Place your can of coconut milk in the fridge and refrigerate overnight. This is an important step. The coconut cream with separate from the coconut water once chilled thoroughly, and you only want to use to cold cream.
- The next day, flip your can of coconut milk upside down. Open up the can and pour out the coconut water that is floating on top. You can save it and use it for smoothies, or even just drink it as is,
- In a mixing bowl add the remaining coconut cream, maple syrup and vanilla. Whip it with a stand or hand mixer for a few minutes until the mixture becomes smooth and fluffy.
- Layer the coconut whipped cream with a 1/2 cup of raspberries per serving. Or play around and layer it as you like! Serve immediately. If you are going to serve this later, you can refrigerate the dessert until you are ready to serve, however the whip cream will firm up quite a bit, so make sure to thaw it on your counter for around 10 minutes. Enjoy!
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