appetite magazine
Frozen blackberry coconut parfait
 
 
Serves 6
Author:
Ingredients
  • 40g butter
  • 40g flaked almonds, crushed
  • 40g pistachio nuts, chopped
  • 1 tbsp caster sugar
  • 400g can full-fat coconut milk
  • 2 limes - grated zest of both, juice of 1
  • 4 tbsp runny honey
  • 75g caster sugar
  • 450g Greek style yogurt
  • 225g blackberries
  • Viola flowers (to decorate)
Method
  1. Line the base and two long sides of a 900g non-stick loaf tin with a strip of non-stick baking paper or clingfilm.
  2. To make the granola topping, heat the butter in a frying pan, stir in the flaked almonds and cook for 2-3 mins, stirring until just beginning to colour.
  3. Mix in the nuts and sugar and cook for 1 min until the sugar has dissolved, then leave to cool.
  4. For the parfait, pour the coconut milk into a mixing bowl, add the lime zest and juice, honey and sugar and whisk until smooth.
  5. Add the yogurt and whisk briefly until smooth.
  6. Pour about one third of the parfait mix into the lined tin.
  7. Crumble about one third of the blackberries over the top, then spoon over half the remaining parfait mix and repeat until everything is in the tin.
  8. Level the mixture and spoon over the cooled granola in an even layer.
  9. Freeze overnight, covering the top with clingfilm when hard.
  10. Remove from freezer 15-25 mins before serving.
Recipe by appetite magazine at https://www.appetitemag.co.uk/frozen-blackberry-coconut-parfait/