Coconut Parfait
The distinctive aroma and exotic flavor of coconut instantly transport us to the tropics – and that's precisely the experience evoked by this coconut parfait. The parfait, originally a French dessert, spread throughout Europe in the 19th century, but this version takes it to a new level: the harmony of coconut cream, heavy cream, and vanilla creates a heavenly experience. Technically, it's important that the coconut cream is not too thin, otherwise the texture will become icy during freezing. Parfait is a perfect choice for summer barbecues, as an accompaniment to afternoon coffee, or as the finale of an exotic menu.
Ingredients for this recipe
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Preparation Steps
1
Prepare the ingredients: thoroughly mix the coconut cream until it is smooth. TIP: Sometimes the thick part separates on top of canned coconut cream; you can easily mix it evenly by warming it slightly.
2
Whip the well-chilled heavy cream into stiff peaks. Important: cold ingredients and a cold bowl help achieve the perfect, stable whipped cream.
3
In a separate bowl, combine the coconut cream, sweetened condensed milk, vanilla extract, and half of the shredded coconut until the mixture is smooth and homogeneous.
4
Gently fold the whipped cream into the coconut mixture. Mix slowly to preserve the airy texture – this is what makes the parfait light.
5
Pour the cream into small molds or glasses, smoothing the top. Cover with plastic wrap and place in the freezer for at least 6 hours or overnight.
6
5-10 minutes before serving, remove from the freezer to allow it to soften slightly, making it scoopable or able to be unmolded. Sprinkle with the remaining shredded coconut and garnish with a dollop of whipped cream, if desired.
