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!
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.
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.
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
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!
- coconut milk
- honey or sugar if desired
Here’s what you do:
- Cut up fruit into cubes and leave in the freezer overnight.
- 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.
- Blend fruit, adding some water if necessary, and sweeten to taste. Return to freezer for an hour or so if too melty.
- Pile ‘sorbet’ on top of coconut jelly layer and top with fresh fruit.