Frozen blackberry coconut parfait
Serves 6
Author: appetite kitchen
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
- Line the base and two long sides of a 900g non-stick loaf tin with a strip of non-stick baking paper or clingfilm.
- 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.
- Mix in the nuts and sugar and cook for 1 min until the sugar has dissolved, then leave to cool.
- For the parfait, pour the coconut milk into a mixing bowl, add the lime zest and juice, honey and sugar and whisk until smooth.
- Add the yogurt and whisk briefly until smooth.
- Pour about one third of the parfait mix into the lined tin.
- 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.
- Level the mixture and spoon over the cooled granola in an even layer.
- Freeze overnight, covering the top with clingfilm when hard.
- Remove from freezer 15-25 mins before serving.
