This delicious parfait can either be a breakfast treat or healthy dessert.
Preheat oven to 150C and line a baking tray with baking paper.
To make the granola, place oats, nuts, shredded coconut, seeds, cinnamon and salt in a big bowl and stir to combine.
In another bowl, combine maple syrup, coconut oil and vanilla extract.
Pour maple syrup mixture over oat mixture and use clean hands to mix well and toss to coat.
Spread mixture onto the baking tray and roast in the oven for 30 mins, stirring halfway through cooking.
Allow granola to cool completely to obtain a crunchy texture.
To make the whipped coconut cream, turn the chilled coconut cream can upside down, and pour off the clear liquid at the top until all that is left is the solidified cream. If the cream hasn't solidified, then pour off as much clear liquid as possible.
Transfer coconut cream to a mixing bowl and beat with a standing or hand mixer until it’s whipped, approximately for 5 mins.
Spoon granola into the bottom of four serving bowls or glasses. Then add a layer of strawberries. Spoon coconut whipped cream on top of the strawberries. Repeat the layers using the strawberries and cream mixture.
Serve immediately. Store leftover granola in an airtight container at room temperature for up to four weeks or freeze it for up to four months. Store leftover whipped coconut cream in an airtight container in the fridge for up to four days.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Replace the coconut cream with coconut yoghurt or natural yoghurt. Use fruit of choice to replace berries.
Exclusive recipe from Paediatric Nutritionist & author of Wholesome Child, Mandy Sacher.
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