Friday, September 28, 2012

Strawberry Lime Coconut Cream Parfait


Here's my last summery post before I start sharing delicious Autumn goodies - BUT today's recipe can be enjoyed any time of year in different ways....

I made these parfaits a few weeks ago and served them on two occasions. They were a hit! I mentioned in my blueberry crumble post that there is easily some extra crumble topping to be used elsewhere. Between the layers of a parfait is the perfect place for it.


I modified my strawberry lime mousse cake filling (more berries, less cashews/sweetener) to create a thick pudding and layered it with the whipped cream recipe below in addition to the crumble and frozen/thawed strawberries and raspberries.


I've made lots of different whipped cream recipes over time, depending on what I have on hand. This time, the irish moss gel I had on hand inspired the recipe.


Whipped Cream

This whipped cream thickens quickly when spread in a large flat dish and is perfect for piping!

3/4 cup cashews
1/3- 1/2 cup water
1/4 cup irish moss gel
2 tablespoons agave
1 1/2 teaspoons lemon juice
1 1/2 teaspoons vanilla
3 drops stevia
1/4 cup melted coconut oil

Blend all but the coconut oil until smooth and creamy.
Add the oil and blend to incorporate.
Pour the mixture into an 8-8" pan (to create a thin layer and thicken faster) and chill at least 6 hours.


Looking for other whipped cream recipes to accommodate what you have on hand? Try one of these!

Young coconut and irish moss based whipped cream
Young coconut whipped cream
Cashew and coconut milk whipped cream
Young coconut macadamia whipped cream
Nutless whipped cream
Coconut milk and irish moss whipped cream (nut free)

Part of Slightly Indulgent Tuesday

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