Fresh Berry Parfait with Coconut Cashew Cream
I make coconut cashew cream as a fruit dipwhenever I host brunch at my house, and people go crazy over it. They’re alwaysastonished when I tell them it’s made from just cashews and coconut milk. Rawcashews have a wonderfully subtle sweetness and just the right amount of fat.They can easily be transformed into a perfect stand-in for whippedcream—particularly when you add coconut milk! Layering this creamy cashewgoodness with fresh berries or mangoes creates a beautiful, satisfyingbreakfast that is loaded with antioxidants.
Ingrediënten
- 1 cup raw cashews
- ½ cup unsweetened coconut milk
- 2 teaspoons honey
- 1 teaspoon ground cinnamon
- 2 cups berries blackberries, blueberries, raspberries, strawberries—any combination works!
Instructies
- Place the cashews, coconut milk, honey, and cinnamon in a food processor.
- Blend until smooth—the mixture should resemble creamy peanut butter.
- If it’s too thick, slowly drizzle in some water and blend until it reaches the desired consistency.
- Scoop two large spoonfuls of the cashew cream into the bottom of a small parfait glass.
- Add ½ cup of the berries and top with another layer of cashew cream.
- Finish with another ½ cup berries.
- Repeat in a second parfait glass.
Notes / Tips / Wine Advice:
The parfaits can be made ahead of time and stored in the refrigerator for 3 or 4 days for a ready-to-grab breakfast or a healthy-yet-decadent dessert.
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