Ingredients with Measurements:
- 1 can of coconut milk (400ml)
- 1/2 cup of granulated sugar
- 1/2 cup of granadilla pulp
- 1/4 cup of water
- 1 tablespoon of unflavored gelatin
- 1/2 cup of heavy cream
- 1/4 cup of shredded coconut
Special equipment needed:
- Electric mixer
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Parfait glasses or cups
Step-by-step instructions:
1. In a saucepan, combine the granulated sugar, granadilla pulp, and water. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture has thickened slightly.
2. Remove the mixture from the heat and let it cool for a few minutes.
3. In a separate bowl, sprinkle the gelatin over 1/4 cup of cold water and let it sit for 5 minutes.
4. Add the gelatin mixture to the granadilla mixture and stir until the gelatin has dissolved completely.
5. In a mixing bowl, beat the coconut milk with an electric mixer until it becomes fluffy.
6. Add the granadilla mixture to the coconut milk and mix until well combined.
7. In another mixing bowl, beat the heavy cream until it forms stiff peaks.
8. Gently fold the whipped cream into the coconut and granadilla mixture.
9. Divide the mixture evenly among the parfait glasses or cups.
10. Refrigerate the parfaits for at least 2 hours or until they are set.
11. Toast the shredded coconut in a dry pan over medium heat until it turns golden brown.
12. Sprinkle the toasted coconut over the top of the parfaits before serving.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Chilling time: 2 hours
Temperature:
Refrigerate for at least 2 hours or until set.
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories per serving: 320
Fat: 23g
Carbohydrates: 27g
Protein: 3g
Sodium: 20mg
Sugar: 24g
Substitutions for ingredients:
- You can use any other fruit pulp instead of granadilla.
- You can use coconut cream instead of coconut milk.
- You can substitute the heavy cream with whipped coconut cream for a vegan option.
Variations:
- You can add chopped nuts or dried fruit to the parfait mixture for extra texture.
- You can add a layer of crushed cookies or graham crackers to the bottom of the parfait glasses for a crunchy base.
Tips and tricks:
- Make sure to beat the coconut milk until it becomes fluffy before adding the granadilla mixture.
- Be gentle when folding in the whipped cream to avoid deflating it.
- Toasting the shredded coconut adds extra flavor and texture to the parfaits.
Storage instructions:
Store the parfaits in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This recipe is served cold and does not need to be reheated.
Presentation ideas:
Serve the parfaits in clear glass cups or parfait glasses to show off the layers.
Garnishes:
Sprinkle toasted coconut over the top of the parfaits before serving.
Pairings:
This dessert pairs well with a cup of hot tea or coffee.
Suggested side dishes:
This dessert can be served on its own or with a side of fresh fruit.
Troubleshooting advice:
- If the mixture is too runny, add more gelatin to thicken it.
- If the mixture is too thick, add a little more coconut milk to thin it out.
Food safety advice:
Make sure to use clean utensils and bowls when preparing this recipe to avoid contamination.
Food history:
Parfaits originated in France and were traditionally made with ice cream, fruit, and syrup.
Flavor profiles:
This dessert is sweet, creamy, and tropical.
Serving suggestions:
Serve the parfaits chilled as a refreshing dessert after a meal.
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