It’s grilling season and I’m a big fan of being outdoors and cooking over a fire. Whether it’s grilling veggies, veggie burgers and sausages, or fruit. I love grilled fruit! It carmelizes the natural sugars in the fruit and gives it a smoky new flavor that adds to the depth and joy of your food.
One of my favorite desserts is trifle and to me parfaits are like a mini trifle. Normally you would have a layer of cake. Instead of the cake layer I used a mixture of ground up dates, toasted coconut and walnuts and it really tied in well with this luscious dessert. The grilled bananas in the banana pudding layer almost has a banana butterscotchesque taste. Add in the blackberry syrup and whipped cream and this dessert explodes with flavor and summertime joy.
All the layers of the parfait are homemade except for the Coco Whip whipped cream. You could make your own out of coconut cream if you should choose. I honestly haven’t been able to perfect it yet so I grabbed store bought. One day I’ll perfect it. For today here is a beautiful and sensual parfait recipe that will light up your tastebuds and have you craving more.
Grilled Banana and Blackberry Parfait
- Grilled Banana Pudding
- 1 banana, cut in half lengthwise with peel left on
- 1 tsp coconut sugar
- 1 1/2 cups almond milk
- 1/3 cup coconut sugar
- 2 tbsp cornstarch
- 1 tsp vanilla
- pinch of sea salt
- 1/2 cup coco whip
- Date and Coconut Layer
- 1 cup of coconut flakes, toasted
- 1 cup dates, pitted
- 1/4 cup walnuts
- Blackberry Sauce
- 2 pints of blackberries
- Juice of 2 lemons
- 1 cup coconut sugar
- 1 tub of coco whip (you’ll probably use about a cup from it, but use as much as you like for your layers)
- First things first, grill those bananas and preheat the oven to 400 for the toasted coconut. Sprinkle bananas with the tsp of coconut sugar and place on the grill on a piece of tin foil, make sure the jacketside is on the grill over medium heat. Close the grill and cook for about 8 minutes, check on them and take off the grill and set aside. Once cool remove them from their jackets and cut into slices. For the banana pudding; add almond milk, coconut sugar and cornstarch into a medium size pot over medium heat. Whisk this mixture continuously to avoid clumps and lumps, once boiling bring down to a simmer add in the vanilla and pinch of salt and simmer for about 8-10 minutes until the mixture starts to take on a pudding like consistancy. Remove from heat and pour into a bowl and place it in the fridge for about 15 minutes to cool. Once cool fold in the 1/2 cup of whip cream and bananas and thoroughly combine.
- For the date and coconut layer, you’ll want toast the coconut layer. Place coconut flakes on a sheet tray lined with parchment paper and put in the oven at 400 degrees for 3-5 minutes. Keep and eye on this so it doesn’t burn! Once toasted toss the coconut, dates and walnuts in a food processor and pulse till well blended.
- For the blackberry sauce add the blackberries, coconut sugar and lemon juice to a medium pot and bring to a boil. Once boiling bring down to a simmer and cook for 15 minutes. Remove from heat once done.
- It is now time to grab all your layers and make the parfaits! For the bottom layer add the date and coconut layer, next add the blackberry sauce, a layer of the whip cream, the grilled banana layer and then top with a bit more whip cream, a sprinkle of the date and coconut layer and a smidge more blackberry sauce. This dessert is worth the multiple layers, it is sooooo good. Now enjoy the fruits of your labor and this fantastic summer dessert!
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