May 31, 2013 3

Lavender Berry Parfaits with Coconut Cream a guest post by tasty yummies!

Lavender Berry Parfaits with Coconut Cream | Tasty Yummies via @withfoodandlove

Thanks so much for all your support over the past month! I’ve officially graduated Nutrition School, I’m now a Certified Health Coach, and I’m ready to change this world one bite at a time with great food and lots and lots of love. So thank you for hanging in there with me during this time of change and growth. I’m feeling stronger and more empowered than ever.

To celebrate my graduation we have Beth from, Tasty Yummies bringing you this berry parfait with coconut cream!! So excited for this. I’ve admired Beth’s work for a long time now. We share such a mutual love for seasonal foods and developing simple recipes that celebrate their beauty. I’m so honored, excited and proud to have Beth on the blog today. Have a beautiful, and safe weekend.

Here’s Beth!

I absolutely adore all of the amazing produce at the farmers market and in my CSA box this time of year. I love after a long, cold and dark winter how colorful and vibrant all of the fruits and vegetables are in the Spring. Each week, brings a whole new batch of nourishing treats, often totally different than just the week prior. It really keeps me on my toes in the kitchen.

Nothing makes me happier than going to the weekly farmers market or opening up my CSA box and being inspired to create a dish with what is the most fresh and in season from farms on my own neighborhood. So, when Sherrie asked me to create a dish for this Spring Plant Power series I immediately wanted to create a sweet something with berries, which are in season right now here in Southern California.

The berry season just never seems long enough for me, it comes and goes in a flash and those little beauties are never as good as they are when they are at their peak! In the blink of an eye you can miss your chance to make the best berry dish of the season. With it happening even earlier here than I was used to, from living on the East Coast my whole life, I wasn’t going to let it pass by without taking advantage.

When I hit the farmers market this week the berries were in full force. My favorite local organic farmer had strawberries and blueberries galore and I couldn’t wait to make a simple and fresh spring inspired dessert. These parfaits are so simple to make, they are light and fresh and the sweet lavender syrup compliments the tart berries so perfectly. The whipped coconut cream is the perfect creamy addition to finish it off. If you are a dairy eater, greek or goat’s milk yogurt would also be nice in place of the coconut cream.

Lavender Berry Parfaits with Coconut Cream | Tasty Yummies via @withfoodandlove

Lavender Berry Parfaits with Coconut Cream | Tasty Yummies via @withfoodandlove

Lavender Berry Parfaits with Coconut Cream {print me!}

Recipe by, Beth Manos Brickey of Tasty Yummies

Notes: this will make 2 – 4 servings.

Parfait Ingredients:

  • 1 tablespoon dried lavender {culinary grade}
  • 1/2 cup coconut sugar
  • 1/2 cup water
  • 1 pint fresh strawberries, sliced
  • 1 cup fresh blueberries
  • 1 can full-fat organic coconut milk, chilled overnight
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon vanilla extract

Start by making the lavender syrup. Add the first 3 ingredients to a small saucepan, stir well and bring to a boil over a medium-high heat, turn the heat down to low and simmer for 10 minutes. Strain syrup through a sieve into a small bowl; discard solids. Chill completely.

While the syrup is chilling, cut your strawberries and mix them with the blueberries in a large bowl.

Once the syrup is totally cooled, pour it over the berries and toss it all gently to combine. It may be a little more syrup than what you want or need, so you may not want to add it all at once. Any leftover syrup would be great in smoothies, in iced tea, over ice cream, etc.

Place the berries into the fridge until just before you are ready to serve. Make your coconut whipped cream.

Place the can of coconut milk, in the refrigerator overnight. Just before you are ready to whip it, chill a glass or metal bowl in the freezer for 30 minutes.

Being very careful remove the can of coconut milk from the fridge so you don’t disturb the separation. Open the can carefully, keeping them level. There will be a firm, waxy layer of coconut cream that is solidified on top. Carefully scoop this off into a chilled glass bowl. Keep the leftover coconut water, it is great for smoothies.

Using a mixer, whip the coconut cream for 3 to 5 minutes until it becomes light and fluffy, with soft peaks. Mix in your maple syrup and vanilla, if you are using while the beaters are still going. Place the whipped coconut cream back into the fridge until just before you are ready to use, you can even beat it again quick.

Assemble Parfaits:

Take two serving dishes and add 1/4 of the berry mixture to the bottom of each one, then add a scoop of whipped coconut cream in an even layer. Add another 1/4 of the berry mixture to each, on top of the coconut cream and finish each with a layer of coconut cream and a sprig of fresh {or dried} lavender.

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3 Responses to "Lavender Berry Parfaits with Coconut Cream a guest post by tasty yummies!"

  1. Reply

    Lynn Richards

    May 31, 2013 at 2:50 PM

    I love Beth’s recipes and I can’t wait to look through your blog!
    I am headed to our farmers market tomorrow morning and am going straight to the berries so I can try this recipe this weekend!
    xo
    lynn

  2. Reply

    Conny

    June 7, 2013 at 1:08 AM

    Congrats on being a Certified Health Coach now.
    Where did you go to school?
    (I got my degree from IIN a few years back, still considering Baumann College. But can not afford it right now).
    I love your site and hope you already feel like home in California!
    Love your blog – keep it up!
    Warmest,
    Conny

    • Reply

      Sherrie

      June 7, 2013 at 1:09 PM

      Hi Conny!

      I’m so glad you stopped by my blog, super happy to have you here. I hope you’ll take a look around at all the recipes!

      Thank you for the kind words. So happy to have graduated from IIN {finally} – it feels great. I don’t actually live in CA though, that is Beth who guest wrote this post. Her writes for Tasty-Yummies and has some amazing stuff on her blog, check it out sometime! Stop by soon Conny – XO Sherrie

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