Here’s a pineapple & coconut cream parfait to help you cool off as the weather heats up! Spring is full of bright colors, blooming flowers, and fresh fruit coming back into season. So I wanted to make a refreshing treat that embodied the spring season. This parfait is easy to make and ready in minutes!
I always keep my fridge stocked with frozen fruit for smoothies, breakfast bowls, parfaits, and banana ice cream. This time I blended frozen pineapple together with a fresh banana in my food processor. Then I layered it with a simple 3-ingredient coconut cream made from: coconut cream, maple syrup, and vanilla.
This parfait reminds me of days spent lazying around on the beach with a coconut in one hand and fresh fruit in the other. It’s tropical, refreshing, and light not to mention incredibly healthy, raw, vegan, gluten-free, and refined sugar-free.
I have had a major case of wanderlust lately and this treat transports me to the beach in an instant. I spent part of last year traveling abroad in Southeast Asia where eating whole, naturally grown foods was super easy. Especially on the beach in the Philippines, I would eat bowls of fresh fruit daily. So you could say my fruit obsession started then.
I swirled layers of pineapple and banana with a slightly sweet coconut cream. If you’ve never had coconut cream before, you can buy it from Trader Joe’s or a healthy food store or you can make your own by refrigerating a can of coconut milk overnight.
It only takes 5 ingredients and you can whip up this parfait in under 5 minutes. It’s great for breakfast or as a naturally sweet snack or little after-dinner treat!
- 2 cups frozen pineapple
- 1 banana
- 1 can unsweetened coconut cream
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- Blend coconut cream, maple syrup, and vanilla extract in a blender or food processor until combined.
- Set aside.
- Process frozen pineapple and banana in a food processor until smooth.
- Layer pineapple mixture and coconut cream evenly in a glass or jar.