Strawberry Coconut Parfait
A refreshing layered dessert that combines sweet strawberries, pound cake, and coconut cream for a delightful dairy-free summer treat.
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.
Nutrition
Calories: 578kcalCarbohydrates: 89gProtein: 9gFat: 21gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 121mgSodium: 743mgPotassium: 484mgFiber: 4gSugar: 52gVitamin A: 199IUVitamin C: 86mgCalcium: 111mgIron: 5mg
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