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Chocolate Coconut Tuxedo Parfait

Leeza Zurwick


This parfait always impresses with it’s eye-catching chocolate and vanilla layers. Ferment your own coconut cream for this tangy and satisfying dessert alternative.


1 can of coconut cream fermented into coconut yogurt

2 tbsp cacao or cocoa powder

4 1/2 tbsp pure maple syrup

1/2 tsp vanilla extract

Pinch of sea salt

Strawberries, graham cracker crumbs or cacao nibs for garnish.


After fermenting and straining the coconut cream, divide it in half into 2 small bowls.

In one bowl, mix in vanilla extract, 2 tbsp maple syrup and a pinch of salt to the coconut cream. Set aside.

In the other bowl, mix in cacao powder, 2 1/2 tbsp maple syrup and a pinch of salt to the coconut cream. To help dissolve the chocolate better, use a hot water bath to warm up the coconut cream slightly. Make sure to not heat the mixture too much, as heat risks killing the healthy bacteria.

Pour the vanilla mixture in a glass, filling either a 1/4 or a half way up. Place the glass into the freezer for 30 mins to help set the layer.

After the vanilla layer is set, pour the chocolate layer on top. Fill either a 1/4 or 1/2 way. Put the glass back in the freezer to set the chocolate layer.

Keep repeating until you have as many layers as desired, or keep it simple with just 2.

Garnish with cookie crumbs, cacao nibs and fresh fruit. We went with strawberries as the classic companion to chocolate!

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