Nordic Berry Cloud Parfait

Allergens

Tree Nuts (Almonds and Pecans), Coconut

Ingredients

• 1 cup mixed Nordic berries (blueberries, raspberries, blackcurrants)
• 2 cups full
• fat coconut milk
• 2 tbsp honey
• 1 tsp vanilla extract
• 1 cup almonds
• 1/2 cup pecans
• 1/4 cup shredded coconut
• 2 tbsp coconut oil
• 2 tbsp maple syrup
• Pinch of salt

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a small bowl, combine the almonds, pecans, shredded coconut, maple syrup, and salt. Spread the mixture onto the prepared baking sheet and bake for 10 12 minutes until golden brown. Let cool, then break into chunks.
3. Chill a large mixing bowl and the whisk attachment of an electric mixer in the freezer for 15 minutes.
4. Open two cans of full fat coconut milk and scoop out the solid cream that has separated from the liquid. Place it in the chilled mixing bowl. Add honey and vanilla extract, then whip until soft peaks form. Set aside.
5. In a glass jar, layer the Nordic berries and coconut whipped cream, finishing with a generous dollop of the cream on top. Sprinkle almond granola over the top for an added crunch.

Chef’s Insight

This recipe captures the essence of Scandinavian cuisine with its use of Nordic berries and almond granola. The coconut whipped cream adds a touch of tropical luxury, making this dessert a delightful fusion of flavors.

Notes

The key to achieving the perfect texture for the coconut whipped cream is to use only the solid cream that has separated from the coconut milk, leaving behind the liquid.