FOOD + DRINK
JAZZ™Apple & Raspberry Coconut Parfaits
Recipe by : JAZZ™Apple www . jazzapple . com
This is the perfect fuss-free dessert to prepare in advance of a BBQ or summer gathering . Apple and raspberries are a match made in heaven especially when paired with a luscious coconut cream . It ’ s such a healthy and nourishing dessert that you can also have it as a sweet snack or as a decadent breakfast , maybe with some granola sprinkles on top .
Ingredients :
For the compote :
• 3 JAZZ™ apples - deseeded and chopped into pieces
• 1 cup of frozen or fresh raspberries , plus extra for decoration
• 1 / 2 tbsp of lemon juice
• 1 tsp of coconut oil
• 1 / 2 tbsp of maple syrup ( optional )
For the coconut cream :
• 1 can of full fat coconut cream stored in the fridge overnight - please don ’ t skip this step
• 1 tbsp of maple syrup
• 1 / 2 tsp of vanilla extract or powder
Method :
1 . Place the chopped apples , coconut oil , lemon juice and maple syrup ( if using ) into a pan with a dash of water . Cook the apples on a medium to low heat with the lid on for about 10-15 minutes or until they start to fall apart .
2 . Add the raspberries and cook for another 5 minutes . You can either use the compote as it is or , if you like it smoother , you can blend it up using a hand blender .
3 . While the compote is cooling down , make the coconut cream .
4 . Remove the tinned coconut milk from the fridge and scoop out the thick part which should sit on top . Don ’ t use any of the watery parts otherwise the cream will turn out too runny ( you can save it for smoothies or curries ).
5 . With a hand whisk , start to whisk the cream before adding in the maple syrup and vanilla extract . Whip until you have a super creamy and smooth consistency , almost like whipped cream .
6 . When the fruit compote is completely cold assemble the jars / glasses with half the compote and half the coconut cream . Serve with some fresh raspberries and some sliced apples .
98