Dairy Free Coconut Whipped Cream layered with honey-sweetened cherries and fresh blueberries. This dessert is healthy, easy to make and perfect for July 4th! Dairy free, egg free, AIP friendly, paleo and vegan.
Hi Friends! Are you ready for 4th of July? This girl is so ready! If only because I get to make all the foods red, white and blue.
I never really do anything special on 4th of July. Fireworks, crazy stars and stripes shorts, family barbecues- I don’t do all of that. But I will make my food red white and blue just because I can. I’m thinking plantain waffles decorated with toasted coconut, strawberries and blueberry compote. YES PLEASE.
Burgers with guacamole and grilled pineapple for lunch. Not red, white and blue, but totally delicious.
And then these magnificently easy cherries and cream parfaits for dessert! I mean, just look at that whipped coconut cream. A spoonful of vanilla-maple coconut cream with juicy burst cherries and fresh blueberries is my new kind of Heaven. You’re left feeling light and happy and oh-so fourth of July festive. Really though, I think I’m in love. Next on the to-do list is to make a coconut milk pudding with these flavors because hello, I really miss vanilla pudding.
I found a new method of coconut cream that stops it from separating even after it’s whipped and chilled in the fridge. Usually, you have to mix it back up again because more water will separate from the cream
, but not if you add a tiny amount of gelatin. Just 1/2 teaspoon does the trick. It’s not so much gelatin that you’ll end up with a jello texture, but just enough to hold that extra water in and make it easier to pipe.
The cream will still melt in heat though, so be sure to take these out the fridge right before you’re ready to eat them. When arranging the blueberries on top, make sure the berries are either fresh or thawed and rinsed. Rinsing the blueberries will stop them from turning everything they touch blue.
This recipe will make 4 individual parfaits, but feel free to multiply it for as many as you need.
Have a happy fourth of July!!
- 2 Cups frozen pitted cherries
- 1 Tablespoon honey
- 1 Tablespoon + 1 teaspoon lime juice (from about 1 small lime)
- 1 Can full-fat coconut milk, refrigerated overnight (I like Thai brand)
- 1 Tablespoon pure maple syrup
- ¼ Teaspoon pure vanilla extract
- 2 Teaspoons boiling water
- ½ Teaspoon gelatin
- Fresh blueberries (if frozen- thawed and rinsed under cold water)
- Place the cherries in a small sauce pan over medium-low heat. Add the honey and lime juice to the pan and stir. Cook until the cherries soften and the juices release (about 10 minutes).
- Lightly mash the cherries with a fork, just enough to split them each into 2 or 3 pieces- don't completely crush them. Stir the mixture one last time and transfer it to a glass mason jar. Chill in the fridge.
- Make the cream: Remove the can of coconut milk from the fridge, Open it, and scoop out the thick layer of cream on top into a bowl. Discard the liquid or store it separately for later use.
- Add the maple syrup and vanilla to the cream and stir with a fork until well combined. The mixture will "whip" and thicken slightly as you mix it.
- Boil 2 teaspoons of water in a small bowl by microwaving it for about 30 seconds. Vigorously whisk in the gelatin until well combined. Let the mixture sit for a minute to cool slightly (not too long or it will set).
- Mix the gelatin and water mixture into the coconut cream, whisking with a fork until well combined.
- Chill the cream in the fridge for at least 1-2 hours. You can make the cherries and cream the night before and let them both chill overnight.
- Assemble the parfaits by placing a spoonful of the cherries in the bottom of a small cup. Pipe the cream on top with a piping bag and tip (or use a plastic bag with the tip cut off).
- Decorate the parfaits with a ring of blueberries.
- Refrigerate until ready to eat.
Feel free to sub lemon juice for the lime.