Super easy to make and sure to impress, you may not want to share em! A rich and creamy modern twist on a childhood favorite. What could be better for a summers day dessert, than this parfait recipe which serves a blueberry, strawberry and cherry parfait with coconut cream.
Ingredients for crunch:
1 1/2 cups pretzels or palochki (from Russian store)
1/4 cup sugar
3/4 stick butter
Coconut Cream:
1 can coconut cream
Powdered sugar to taste
1 tsp vanilla extract
Strawberry sauce:
1 1/2 cup strawberries
2 tbsp sugar
Whip sugar and strawberries together.
1 cup yellow cherries
1 cup fresh blueberries
1 tbsp honey
1/2 tbsp orange zest
1 tbsp orange juice
Grade zest from the orange.
Add to the saucepan with blueberries.
Add orange juice.
Bring to a boil and simmer on low stirring occasionally for about 10 minutes. Let it cool.
Crush pretzels/palochki in a ziploc bag, using a rolling pin. Melt butter than add sugar in saucepan. Then add pretzels and mix together. Transfer pretzel mix into a 13×9 -inch baking dish and bake for 10 minutes at 350°F, then cool to room temperature.
Refrigerate coconut cream for a few hours or overnight. Take out solid coconut cream and , discard the liquid on the bottom of the can. Whip the coconut cream until it has the airy texture of whipped cream, about 5 minutes. Add vanilla and a 1 tbsp powdered sugar.
Add blueberry sauce to the bottom of the dessert cups. Add pretzels.
Add coconut cream.
Next add a few cherries. Then a layer of pretzels.
Then cream and cover with strawberry sauce. Makes 5 large dessert cups.
Ingredients for crunch:
1 1/2 cups pretzels or palochki (from Russian store)
1/4 cup sugar
3/4 stick butter
Coconut Cream:
1 can coconut cream
Powdered sugar to taste
1 tsp vanilla extract
Strawberry sauce:
1 1/2 cup strawberries
2 tbsp sugar
Whip sugar and strawberries together.
1 cup yellow cherries
Blueberry Sauce Recipe:
1 cup fresh blueberries
1 tbsp honey
1/2 tbsp orange zest
1 tbsp orange juice
Grade zest from the orange.
Add to the saucepan with blueberries.
Add orange juice.
Bring to a boil and simmer on low stirring occasionally for about 10 minutes. Let it cool.
Crush pretzels/palochki in a ziploc bag, using a rolling pin. Melt butter than add sugar in saucepan. Then add pretzels and mix together. Transfer pretzel mix into a 13×9 -inch baking dish and bake for 10 minutes at 350°F, then cool to room temperature.
Refrigerate coconut cream for a few hours or overnight. Take out solid coconut cream and , discard the liquid on the bottom of the can. Whip the coconut cream until it has the airy texture of whipped cream, about 5 minutes. Add vanilla and a 1 tbsp powdered sugar.
Add blueberry sauce to the bottom of the dessert cups. Add pretzels.
Add coconut cream.
Next add a few cherries. Then a layer of pretzels.
Then cream and cover with strawberry sauce. Makes 5 large dessert cups.
Enjoy!!!
Nicely written post
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