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Strawberry Lemon Coconut Cream Parfaits

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Total Time

1 h

Yield

4 servings

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Total Time

1 h

Prep

Cook

Yield
  • Yields: 4 servings
Ingredients

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  • 1 full fat coconut milk, 13.5 oz can Thai Kitchen®, refrigerated over night
  • 1/4 cup(s) fresh lemon juice
  • 5 tbsp(s) honey, divided
  • 2 tbsp(s) butter, cut into cubes
  • 1 pinch(s) salt
  • 1/8 tsp(s) lemon extract
  • 1 whole(s) egg
  • 2 egg yolks
  • 1 package frozen strawberries, thawed
  • vanilla extract
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Directions
  1. At least one night before, place an unopened can of coconut milk in the refrigerator.
  2. To make the lemon curd put the lemon juice, 3 tablespoons honey and butter, along with a pinch of salt and the lemon extract into a glass heatproof bowl set over a pan of simmering water, making sure that the bottom of the bowl doesn’t touch the water.
  3. Whisk together until butter has melted and ingredients are fully blended.
  4. In a separate bowl, beat the egg and yolks lightly with a fork.
  5. Move the pan off the heat and stir the beaten eggs into the warm lemon mixture.
  6. Return to heat and cook, stirring regularly until mixture thickens and becomes custard-like about 3–5 minutes. (The curd should be smooth and creamy.) Remove immediately from heat. (If you leave it on the heat longer, the curd will become thick and your curd may be lumpy.)
  7. Remove from the heat and stir occasionally as it cools. Pour into an airtight container and refrigerate.
  8. Make the whipped coconut cream. Open the can of coconut milk and scoop the solidified cream that has risen to the top, discarding the clear liquid underneath.
  9. Transfer coconut cream to a pre-chilled mixing bowl and beat on low with a stand or hand mixer until lightened. Increase speed to high and continue beating until thick and peaks form. Fold in cooled lemon curd, and beat again briefly to fully incorporate.
  10. Make the strawberry filling. Combine the thawed strawberries in a bowl with  2 tablespoons of honey (warmed slightly if needed so it is a runny consistency) and vanilla extract.
  11. To assemble the parfaits, spoon the strawberry mixture into the bottom of four glasses or bowls, follow with a layer of the lemon coconut cream. Continue layering with the remaining berries and cream mixture.
  12. Top each parfait with lemon zest for garnish, and serve immediately or hold in the refrigerator until ready.
Source: Adapted from: gourmandeinthekitchen.com/2013/strawberry-lemon-coconut-cream-parfait-recipe

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