Friday, July 26, 2013

Banana Coconut Cream Parfait

Quick and easy dessert you can whip up (literally) in no time!


1 and 1/2 cup part skim ricotta cheese
1 cup fat free cottage cheese
4oz Neufchatel cheese, slightly softened (Find it right next to the cream cheese)
2/3 cup canned coconut milk (see note below)
1/2 cup powdered sugar (add more if needed)
1 teaspoon vanilla extract
1 banana (sliced)
1/2 cup sweeted shredded coconut toasted
Vanilla or chocolate wafers, chopped small


Into the bowl of a food processor, add the ricotta cheese, cottage cheese, neufchatel cheese, and thick coconut milk. Process on high until the mixture is very smooth (could take up to 2 minutes)
Add the powdered sugar and vanilla and pulse until incorporated. Taste the filling and add more sugar if needed.

Have all ingredients out to assemble the parfaits.
In each parfait glass, line the bottom with 3 banana slices (feel free to use any other fruit, blueberries, mango, strawberries..etc)
Spoon in a mixture of the filling.
Then layer with the chopped wafers and top with the toasted coconut

Repeat these steps until you reach the top. Try to finish off with the shredded coconut on top of the glass.

Be sure to use full fat canned coconut milk. To help separate the thickest part of the coconut milk (the cream) place the can in the fridge for an hour to help the cream thicken and rise to the top. Open the can carefully as to not disturb the cream. Use a spoon to scoop out 2/3 cup of the thickest part of the canned milk. Its okay if a bit of the thinner part gets in, this just helps keep the filling thick and rich.

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