Ingredients
Equipment
Method
- Chill a can of full-fat coconut milk overnight in the refrigerator, then open and scoop off the thickened cream on top. Whip briefly with a fork or whisk if a lighter texture is desired.
- Pit fresh cherries using a cherry pitter or the tip of a sharp knife. Halve or leave whole as preferred.
- Spoon ¼ cup coconut cream into the bottom of a clear glass. Add half the cherries and sprinkle with 1 tablespoon toasted coconut flakes.
- Repeat the layers, finishing with cherries and coconut flakes on top.
- Drizzle with honey and garnish with fresh mint leaves.
Nutrition
Notes
Substitutions: Swap honey for maple syrup to keep the parfait fully vegan. Use monk fruit sweetener or a sugar-free alternative for a lower-carb version suitable for those managing carbohydrate intake. Use sugar-free coconut products to reduce total sugars further.
Storage: Refrigerate up to 2 days; coconut cream may firm further in the fridge — let sit at room temperature for a few minutes before serving.
Make-ahead: Pit cherries and toast coconut flakes up to 3 days ahead. Store separately. Assemble the morning of serving.
