Chocolate Coconut Whip Parfaits

In Desserts, Recipes by the dirty hippie and the bohemian girl7 Comments

This mind-blowing chocolate parfait will impress your sweetheart/friends/room mate/self. It requires a bit of planning, but the actual hands-on time is less than ten minutes which means you get more hands-on time with your Valentine!

The most important part of this recipe is selecting the correct coconut milk and making sure it is in the fridge for at least 12 hours before you whip it. We used Thai Kitchen Organic, but other brands work too. It has to be full fat coconut milk in a can. Native Forest, Trader Joe’s, Goya and 365 also make canned, full-fat coconut milk. You cannot use the coconut milk in a carton for this – it just won’t work. During the chilling process, the coconut cream will solidify and separate from the coconut water. We will be using the hardened coconut cream.

Chocolate Coconut Whip Parfaits
This mind-blowing vegan and gluten-free chocolate parfait will impress!
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
2182 calories
128 g
0 g
186 g
25 g
153 g
1146 g
190 g
72 g
0 g
21 g
Nutrition Facts
Serving Size
1146g
Amount Per Serving
Calories 2182
Calories from Fat 1555
% Daily Value *
Total Fat 186g
286%
Saturated Fat 153g
763%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 16g
Cholesterol 0mg
0%
Sodium 190mg
8%
Total Carbohydrates 128g
43%
Dietary Fiber 15g
59%
Sugars 72g
Protein 25g
Vitamin A
2%
Vitamin C
158%
Calcium
50%
Iron
179%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 14-oz. cans of full fat coconut milk
  2. 3 Tablespoon light agave nectar
  3. 1 Tablespoon vanilla extract
  4. 1/3 cup vegan chocolate syrup
  5. Strawberries, blueberries or other fruit, nuts to garnish
Instructions
  1. Chill both cans of coconut milk for 12-24 hours in the fridge. When you're ready to make the parfaits, grab both cans from the fridge and flip them upside down. Open the cans and pour off the liquid coconut water. Set this aside for another use. (We normally use our leftover coconut water in smoothies with some frozen bananas and mango - Mmm!)
  2. Scoop the solidified coconut cream from the cans into a mixing bowl and add the agave nectar and vanilla. Using an electric mixer, whip the coconut cream until it's smooth and stiff. It takes about 3 minutes, depending on the strength of your mixer. You can use a stand mixer to do this too. It's crucial not to overwork the coconut whip at this point. If you keep going with the mixer, it will return to a liquid state. If that happens, just pop it back in the fridge for a while - it will get stiff again.
  3. Once you have the whip smooth and creamy, put about half in a second bowl. Add the chocolate syrup to the remaining coconut whip and mix until it's just incorporated.
  4. Layer into parfait dishes with strawberries and blueberries, alternating the vanilla and chocolate whip. Feel free to mix it up and use your favorite fruit or nuts. Raspberries, kiwi, banana slices, chopped almonds and chocolate chips would all be delicious in this dessert.
Notes
  1. You can build several small parfaits or make one big one to share with your sweetheart! This can be made in advance and stored in the fridge. Need to find vegan chocolate syrup? Try Santa Cruz or Ah! Laska brands, as well as Trader Joe's.
beta
calories
2182
fat
186g
protein
25g
carbs
128g
more
Sister Eden https://www.sistereden.com/
the dirty hippie and the bohemian girl

the dirty hippie and the bohemian girl

the dirty hippie and the bohemian girl are working artists based in Baltimore. They write an eco-aware, flower power, neo-hippie, vegan blog that features travel profiles, original recipes and candid book & product reviews. They are excited to join forces with Sister Eden!

To visit the dirty hippie and the bohemian girl's website, click their byline. To read the rest of their posts on Sister Eden, click their tag at the top of the post.
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Comments

  1. This looks too pretty to eat! Looks like a fun recipe to do with kids. They would love layering the different ingredients!

  2. Pingback: Chocolate Coconut Whip Parfaits | the dirty hippie & the bohemian girl

  3. I cannot wit to try this. I had no idea you could do that with coconut milk. I love the graphic – perfectly deigned for Valentine’s Day!

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