Name: Frozen Coconut Parfait with Blackberries and a Granola Crust
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Ingredients: 1 1/2 oz butter; 11/2 oz slivered almonds (roughly crushed); 1 1/2 oz pistachio nuts (roughly chopped); 1 tbsp granulated sugar; 1 14 oz can full fat coconut milk*; 2 limes ((zest from both, juice of 1)); 4 tbsp runny honey; 3 oz granulated sugar; 16 oz Greek style yogurt; 1 cup fresh blackberries; fresh violets to decorate (optional)

Our articles may contain affiliate links. For more information, view our policies.

Jump to Recipe Print Recipe

Sara Lewis, British tastemaker and author of Cooking from the Gardenwas kind enough to share this blackberry and coconut parfait recipe with us. And I am so glad.

This elegant parfait recipe has everything I love in a summer dessert. It is refreshing and not too sweet with both creamy and crunchy elements in every bite. What more could you want?

Table of Contents

How do you make this frozen French parfait?

“Parfait” is french for perfect, and that’s exactly what this frozen coconut dessert is on a hot summer day. Although a traditional French parfait recipe would be made from an egg yolk custard cream, this lightened-up version of a parfait uses a blend of coconut milk and yogurt with honey and lime to create a creamy and tangy frozen treat.

To make this coconut milk parfait, you first make a granola crust and allow it to cool. The granola is simply a delicious combination of chopped almonds, pistachios, sugar and butter heated together in a saute pan. It will top the homemade parfait mixture before the pan goes into the freezer. (You will need a loaf pan to make this coconut dessert.)

For the parfait itself, you simply whisk the coconut milk with the lime juice, honey and sugar. (It is very important that you use full fat coconut milk, not light coconut milk or coconut cream for this parfait recipe.) Then add the yogurt. Just be careful not to mix it too much once the yogurt is added.

TRY NEXT: Raspberry Semifreddo Recipe

Make it in advance

One of my very favorite things about this parfait recipe is that it has to be made in advance. You can even make it several days in advance. Just keep it in the freezer in the loaf pan (or loaf tin as Sarah calls it), and cover the top with saran wrap or your favorite reusable sandwich wrap.

The trick to serving it

Just remember to take it out of the freezer about 25 minutes before you’re going to serve it so it softens a little and releases smoothly from the pan. (I usually take it out of the freezer right before I serve the main course. If you’re afraid you won’t remember, set a timer.)

When to serve this healthy-ish summer dessert

This elegant, frozen parfait recipe is definitely the sort of dessert you serve to the garden club or make for Mom on Mother’s Day. But those leftover slices of parfait, with their crunchy sweet crust, cold coconut flavor and bursts of berry flavor are going to make a midnight snack to devour with your lover.

And your body will say, “Thank you!” That’s because, for a creamy, frozen treat, this coconut parfait is practically a health food. Yes, it has its share of sugar and fat but just look at the ingredient list.

There are so many good-for-you ingredients on there, including ones that are great for supporting a healthy libido, including nuts, honey and sexy, musky blackberries. And then there’s the coconut, which makes our list of the 10 best foods for men’s sexual health.

This is truly a summer dessert you can enjoy with zero regrets!

Blackberry and Coconut Parfait - an easy and elegant dessert that can be made in advance

Frozen Coconut Parfait with Blackberries and a Granola Crust

Print Recipe

This elegant, frozen treat is the kind of dessert that will "wow" guests. And they'll never know how easy it is to make!

Course Dessert, Snack

Cuisine dessert

Dish Type Parfait

Cooking Style Easy, Vegetarian

Diet and Health gluten-free, healthy-ish

Seasonal Easter, Mother's Day, summer

Ingredient Blackberries, Coconut Milk

Prep Time 10

Cook Time 4

Freezing time 6

Total Time 14

Servings slices

Author Sara Lewis

Ingredients

For the granola base:

1 1/2 oz butter
11/2 oz slivered almonds roughly crushed
1 1/2 oz pistachio nuts roughly chopped
1 tbsp granulated sugar

For the parfait:

1 14 oz can full fat coconut milk*
2 limes (zest from both, juice of 1)
4 tbsp runny honey
3 oz granulated sugar
16 oz Greek style yogurt
1 cup fresh blackberries
fresh violets to decorate optional

Instructions

Line the base and two long sides of a 2 lb non-stick loaf tin with a strip of non-stick baking paper or plastic wrap.
To make the granola topping, heat the butter in a saute pan. Stir in the slivered almonds and cook for 2-3 minutes, stirring until almonds just beginning to color. Mix in the pistachio nuts and sugar and cook for 1 minute until the sugar has dissolved. Remove from heat and leave to cool.
For the parfait, pour the coconut milk into a mixing bowl, add the lime rind and juice, honey and sugar and whisk together until smooth. Add the yogurt and whisk briefly until smooth.
Pour about one third of the parfait mixture into the base of the lined tin. Crumble about one third of the blackberries over the top, breaking up with fingertips, then spoon over half the remaining parfait mix and repeat so that all the parfait mixture and all the blackberries are added to the tin.
Level the surface of the mixture and spoon over the cooled granola in an even layer. Freeze for 6 hours or overnight, covering the top with plastic wrap as soon as it is hard.
To serve, take the parfait out of the freezer 15-25 minutes before you are ready to serve it. Allow to defrost slightly then run a wet, round-bladed knife around the sides of the parfait to loosen it. Turn out on to a plate and gently peel off the lining paper or plastic wrap. Decorate with violet flowers and cut into thick slices with a hot knife.

Notes

* Do not substitute with light coconut milk.

Pin this frozen parfait recipe:

Author
Recent Posts

Amy Reiley

Eat Something Sexy's Creator & Editor-in-Chief Amy Reiley is the award-winning author of five aphrodisiac cookbooks. She has her Master of Arts in Gastronomy, awarded by Le Cordon Bleu and The University of Adelaide.

Amy is considered a leading authority on aphrodisiacs. Her work in aphrodisiacs is quoted in publications including National Geographic, The New York Times, Epicurious, Wine Enthusiast, Health and Playboy magazines. She speaks internationally on aphrodisiac foods and has brought her knowledge of aphrodisiac history and science to national television shows including The Today Show and CBS Early Show. She is a frequent guest on relationship and lifestyle radio and podcast shows and has been interviewed by BBC and NPR radio, Cosmopolitan radio and popular podcasts including My Dad Wrote a Porno.

Amy is also a freelance food, wine and health researcher and writer as well as a wine competition judge. Her work has appeared in publications ranging from Variety to The Daily Meal. She is an MSN content provider. And she is also a former wine editor for Gayot.com and wine & spirits editor of Las Vegas magazine.

Fun fact: Amy was the creator of the first ever comprehensive food and wine apps, Amy Reiley's Pocket Gourmet and Amy Reiley's Pocket Vineyard for Palm.

Frozen Coconut Parfait with Fresh Blackberries