Melon & Coconut Parfait

on Food  

I have a confession to make: whilst I’ve done a decent job of making myself a decadent dessert every weekend, I haven’t been so good at the not eating dessert for the rest of the week part. One of reasons I started doing this weekly sweet treat post is get out of the habit of having sweets and desserts every day, and move towards a healthier habit of indulging in something entirely homemade once a week. I managed well for the first couple of weeks, but then started making a little too much… then buying the odd ice-cream… then failing to resist treats offered at work… until I’ve gotten to a point where I’m still having a dessert a few times a week, and then also making one on the weekend. Not good!

melon-coconut-parfait-5

Anyway, I’m going to try a bit harder this week and make up a little for previous indiscretions with a guilt-free dessert this weekend. This melon and coconut parfait is pretty much just dressed up fruit and coconut milk, with a dash of honey for sweetness. Watermelon is so cheap at the moment that I end up buying them whole then realising that we won’t be able to eat it all before it goes bad. I ended up cubing and freezing the leftovers this time, then realised I could make a cheat ‘sorbet’ by just blending the frozen fruit. Although it isn’t as sweet as your average dessert, I think it’s enough to be satisfying; otherwise you payday loans faxless can add a bit of sugar or honey for extra sweetness.

melon-coconut-parfait-1

For this dessert I decided to take inspiration from the coconut milk, sago and melon dessert that I like to get from Chinese restaurants. To hold the melon sorbet on top nicely, I started the bottom layer with a simple jelly made from coconut milk, a dash of honey and gelatine, then let it set in the fridge. As you can see I struggled to decide on a good vessel so hedged my bets with three different ones.

melon-coconut-parfait-2 melon-coconut-parfait-4

I don’t own a blender, so make do with a little stick mixer with ice crushing attachment. Sometimes a little water can loosen up the frozen fruit a little and get a nice smooth texture; just don’t add too much or you’ll end up with a slushy.

melon-coconut-parfait-9

Melon & Coconut Parfait

A sugar-free, grain-free, dairy-free, guilt-free dessert which is super easy. This isn’t really a recipe; just experiment and have fun with it!

You’ll need:

  • fruit
  • coconut milk
  • gelatine
  • honey or sugar if desired

Here’s what you do:

  1. Cut up fruit into cubes and leave in the freezer overnight.
  2. Make the base layer by combining coconut milk, sugar/honey and gelatine according to your gelatine’s instructions; pour into glasses then leave to set in the fridge.
  3. Blend fruit, adding some water if necessary, and sweeten to taste. Return to freezer for an hour or so if too melty.
  4. Pile ‘sorbet’ on top of coconut jelly layer and top with fresh fruit.

 

Leave a Reply

Your email address will not be published. Required fields are marked *