Sometimes the best recipes come from unexpected gifts. When our neighbors surprised us with some homemade pound cake last weekend, I knew I wanted to create something special with it. Don’t get me wrong – the pound cake was delicious on its own, but I was in the mood to transform it into a strawberry coconut parfait for a light summer dessert that would elevate the already wonderful treat into something even more refreshing.
I’ve never been the biggest coconut fan (something about the texture has always thrown me off). Still, I’ve recently discovered that I actually enjoy a subtle hint of coconut flavor, especially when it’s in creamy form. Plus, it makes for a perfect dairy-free option when entertaining friends with dietary restrictions.
This strawberry coconut parfait came together in just minutes and looks so impressive layered in a mason jar. The combination of sweet strawberries, buttery pound cake, and creamy coconut creates the perfect balance of flavors and textures. It’s become my go-to dessert for summer gatherings when I want something that feels special but doesn’t require turning on the oven.
Making a Strawberry Coconut Parfait
The beauty of this parfait is how simple it is to assemble. You’ll start by cutting your pound cake into small cubes – and yes, you can absolutely use store-bought pound cake if you don’t have neighbors as generous as mine! The strawberries should be cleaned, hulled, and chopped into bite-sized pieces.
For the coconut elements, you’ll need both coconut cream (sometimes labeled as “crema de coco” in stores) and coconut whipped cream. You can find pre-made coconut whipped cream at many grocery stores now, or make your own by chilling a can of full-fat coconut milk overnight and whipping the solid cream portion with a bit of powdered sugar.
Assembly is as easy as layering your ingredients in a mason jar: start with strawberries, add pound cake cubes, drizzle with coconut cream, and top with a dollop of whipped coconut cream. Repeat these layers until your jar is filled, finishing with a generous swirl of whipped cream on top. If you feel fancy, sprinkle some toasted coconut flakes for added texture and visual appeal.
One quick tip: if you plan to make these ahead of time, hold off on drizzling the coconut cream until just before serving. This prevents the pound cake from getting soggy and ensures the perfect texture in every bite. These parfaits are best enjoyed immediately after assembly when all the components are at their freshest.
Looking for more easy dessert ideas? Try my Berries and Cream Shortcakes, Strawberry Cheesecake Icebox Cake, or Healthy Berry Ice Cream Bites.
Strawberry Coconut Parfait
Equipment
- Mixing Bowl
- Mason Jar
- Cutting Board
- Hand Mixer (if making homemade coconut whipped cream)
Ingredients
- 1/2 cup pound cake cubes about 2 slices cut up
- 1 cup strawberries cleaned, stems removed, chopped into small pieces
- 3 tbsp coconut cream leche de coco
- 5 tbsp coconut whipped cream store-bought or homemade
- Toasted coconut flakes for topping optional
Instructions
- In a mason jar, layer about 1/3 of the strawberries on the bottom.
- Add a layer of pound cake cubes (about 1/3 of the total amount).
- Drizzle 1 tbsp of coconut cream over the pound cake.
- Top with about 1.5 tbsp of coconut whipped cream.
- Repeat the layers two more times until you’ve filled the jar.
- Finish with an extra dollop of whipped cream on top.
- Sprinkle with toasted coconut flakes if desired.
- Enjoy immediately!
Notes
- If you’re planning to make ahead, don’t drizzle the coconut cream until ready to serve, or your pound cake will get soggy.
- For variety, you can substitute the pound cake with angel food cake, vanilla cake, or even shortbread cookies.
- Add a splash of coconut rum to the coconut cream for a boozy version before drizzling.
