Sunrise Delight: A Hawaiian Brunch Tropical Fruit Parfait

Allergens

None

Ingredients

• 2 cups diced pineapple
• 2 cups diced mango
• 1 cup blueberries
• 1 cup coconut whipped cream (store
• bought or homemade)
• 1/2 cup shredded coconut, toasted
• 1/2 cup sliced almonds, toasted
• 3 cups graham cracker crumbs
• 6 tablespoons melted butter
• 2 tablespoons sugar

Instructions

1. Preheat oven to 350°F (180°C).
2. In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar until well combined.
3. Spread the mixture evenly into a small baking sheet and bake for 10 minutes, or until golden brown. Set aside to cool.
4. In a large bowl, gently fold together the diced fruits, coconut whipped cream, half of the toasted shredded coconut, and half of the toasted sliced almonds.
5. To assemble the parfait, layer the fruit mixture with crushed graham cracker crust in individual glasses or trifle dishes, alternating between both until all ingredients are used.
6. Top each parfait with the remaining shredded coconut and sliced almonds for added crunch and visual appeal.

Chef’s Insight

For optimal flavor, use fresh seasonal fruits and allow them to marinate in the coconut whipped cream for at least 30 minutes before assembling the parfait.

Notes

The parfait can be made ahead of time and chilled until ready to serve.