Independence Day Three Berry Parfait

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  • 2 cans full-fat coconut milk (14 ounces) chilled in the refrigerator at least 12 hours
  • 1-2 Tbsp coconut sugar or honey, optional
  • 1 quart fresh strawberries
  • 1 quart fresh blueberries
  • 1 quart fresh raspberries or blackberries


  1. Chill a small-medium metal mixing bowl and whisk attachment in the freezer for 15 minutes.
  2. Remove the thick coconut milk from each can and transfer it to the chilled mixing bowl, leaving any liquid coconut water in the cans (save the liquid for another use).
  3. Using the whisk attachment, beat on medium high for 2 minutes, or until light and fluffy. You are looking for soft peaks (after lifting the whisk out of the cream, the peak will hold, but the tip will gently flop over).
  4. Scrape down the bowl. If adding sugar or honey, add it to the bowl and continue beating another 2 minutes.
  5. Place a mix of berries in serving bowls or parfait glasses (wine glasses work well for this).
  6. Top the berries with cream. If you are using a tall glass for serving, you can layer the different berries with a small amount of cream between each layer.


Serves 12. Per Serving (based on using coconut sugar ):

Calories: 199.2 |
Total Fat: 16.4 g |
Total Carbohydrate: 21.2 g |
Dietary Fiber: 9.1 g |
Protein: 2 g


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