Mixed Berry Parfait

Prep Time 20 min Serves 4 servings     adjust servings

A lighter dessert perfect for spring!


  • 1 can full fat coconut milk (refrigerated overnight)
  • 1 1/2 cup raw pecans
  • 2 T maple syrup
  • 1/4 tsp sea salt
  • 1 tsp ground vanilla beans
  • 1 cup sliced strawberries
  • 1 cup blueberries
  • 1/2 cup blackberries


  1. Preheat oven to 350.
  2. In a bowl, mix the pecans, maple syrup and salt. Make sure everything is coated well.
  3. Spread the nuts onto a lined baking sheet and bake for about 10 minutes, stopping halfway through to shake the pan. Let the nuts cool.
  4. Make sure your un-opened can of coconut milk has been chilling overnight in the fridge. Open the can and scoop out the fatty white part. Put it in a mixing bowl with the vanilla. Using a whipping attachment, whip the coconut into a cream. This should take a few minutes.
  5. Once the coconut milk is whipped into a cream, you are ready to assemble the parfaits.
  6. I started with a layer of cream, then a layer of nuts , more cream, and top it with fruit. You can really assemble them any way you like. I also think these would be just as good without the the nuts.


Recipe Notes

These parfaits will probably keep 4 days in the fridge. More if you keep the fruit and cream separate until you are ready to eat them. Enjoy!

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