Lemon-Berry Parfait
Lloyd Lemmerman
- Yield: 4 servings
A refreshing, paleo-perfect parfait topped with an easy-to-make whipped creme topping-- ideal for springtime!
Ingredients
- 1/3cup 1-Minute Whipped Creme Topping for garnish
- 1 lemon, a Meyer lemon if possible
- 1 orange
- 1cup unsweetened coconut milk, as thick as possible (Lite coconut milk or coconut milk beverage in a carton will not work, as they are too thin.)
- 1/3cup Natural chicory root sweetener (Not Baking).
- 1/2cup raw cashews, soaked for two hours and well drained
- 1teaspoon pure vanilla extract
- 3tablespoons melted coconut oil (place in lukewarm water to melt oil)
- 1 1/2 tablespoons agar flakes
- 1/3 cup unsweetened coconut milk
- 1cup mixed berries. cut into bite-size pieces for layering. (All berries are wonderful. I like raspberries, blueberries, and strawberries).
- 1/2 cup raw nuts, soaked if possible, for layering
- 1-Minute Whipped Creme Topping
- 14ounces (one can) very thick unsweetened canned coconut milk, such as Thai Kitchen
- 2tablespoons Natural chicory sweetener (Not Baking).
- 1teaspoon pure vanilla extract
Instructions
- Prepare ½ cup of Whipped Crème Topping. Have ready all the ingredients at room temperature. Get out four tall glasses for the parfait.
- Zest the lemon and orange into the blender. With a sharp knife, cut away the outer white pith from both lemon and orange. Slice both fruits, seed them with the tip of a knife, and place in the blender. Add the 1 cup of coconut milk, sweetener, cashews, vanilla, and coconut oil. Blend until smooth and creamy.
- In a shallow nonstick pan over medium heat, stir the agar into the ⅓ cup of coconut milk. Cook and stir gently for 2 to 3 minutes until it is bubbly and gummy, and the flakes begin to dissolve. Add the agar mixture to the blender immediately, and blend well to remove any lumps.
- To assemble: In each tall glass, layer the lemon cream pudding with mixed berries and nuts. I usually do two layers of each.
- Refrigerate the glasses for 1 hour, or until the pudding thickens. Top with Whipped Crème.
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1-Minute Whipped Crème Topping
- Chill the coconut milk in the can for 4 to 8 hours, until it thickens into a lovely cream. Open the can and pour off the thin milk from the bottom to use in something else. Spoon the thickest part of the coconut cream into a small bowl.
- Whisk in the sweetener and vanilla. Serve!
Reprinted with permission from Paleo Desserts by Jane Barthelemy. Lifelong Books, 2012
