Coconut Whipped Cream and Persimmon Parfait


Yeah. I know. Its almost May, but persimmons are my FAVORITE and I couldn't resist buying a few when I saw Wegmans still had them around. I typically eat them on their own or with some sunflower seed butter and Purely Elizabeth granola for a treat, but I wanted to do something a little more interesting with them last night.

When my sweet tooth kicks in I tend to rush to the pantry and pick at something like a protein bar, granola, or nut butter. I do this because I think that I just need a bite or two and then all will be good. Wrong. I stare, eat, and repeat for far too long. What I know now is that I need to honor my cravings and put together a snack that I will truly enjoy.  So I stop, think about what my body wants and then I take time to put something together that is satisfying nutritionally and aesthetically. When I make something beautiful I am more likely to consume it mindfully. This means appreciating all that when into bringing the final product to fruition, eating slower, and then feeling proud of what I just made. I like to sit down and take a deep breath before I eat, too. This helps me feel less anxious, and again, take more enjoyment from the food because all of my focus is centralized on it. Then I eat it, and move on (usually).  

One of the easiest ways to make a snack or meal pretty is by using a mason jar. They're also great because you can save the leftovers with a simple turn of the lid, and they come in a billion different sizes for all of your storage needs. Anyways,  layers makes this process more fun; plus you get a bunch of goods in one bite, so thats great. For this recipe you could sub the persimmon for apple, or papaya or mango for something more seasonally appropriate. Also, I made this for desert, but you can easily continue the layers to a make a bigger parfait for breakfast! 




1/4 persimmon 

2 tbs Purely Elizabeth pumpkin fig or grain free granola

2 tbs Veganic sprouted ancient maize flakes

2 tsp sunflower seed butter

optional crushed freeze dried raspberries for topping

For the coconut whip cream:

1 can full fat coconut milk

1 tbs raw honey or maple syrup

1 tsp vanilla extract 



Put your can of coconut milk in the fridge the night before, or for at least 4 hours.

Scoop the separated cream out of the can and then let sit for 10 minutes if it is very firm.

Whip the coconut cream with your sweetener of choice and vanilla (sometimes I add a few drops of stevia if I want it to be sweeter)

Put a scoop of the whipped cream in the base of the mason jar and then add 1 tbs of the granola. Drizzle half of the sun butter on and then half of the maize flakes. Chop the persimmon into small cubes and then add half. Repeat for a second layer (or as many as you'd like) and then finish with more whipped cream, a bit more granola, and freeze dried raspberries for the finishing touch. 





Mckenzie LoganComment