1/4 c young Thai coconut water
1 c young Thai coconut meat
3 Tbsp. coconut nectar
1 Tbsp. coconut oil
1/4 c ice
FRUIT LAYER:1 c raspberries
- Blend all ingredients but the ice until smooth. Add the ice and continue to blend.
- Freeze for up to an hour – this will help the cream to become thicker. Watch to make sure the cream does not freeze completely!
- After solidifying, scoop some raspberries into a glass, then add the cream to the middle, then add the remaining raspberries to the top.
NOTE: To make more than you will eat at one time, store the raspberries separate from the cream.
The lovely photo depiction of this recipe is courtesy iStockphoto. The lighting and other details in our photography were simply not good enough to share. We’d love to share a reader photograph with credit to you if you manage to have better luck than we did!
PLEASE TAKE NOTE! Would you like to use this recipe in your e-zine or on your website? This recipe is my own, and I would be so THRILLED if you shared it! You can share it in emails, websites, forums, blogs, etc. as long as you include the below blurb and link to the newsletter along with it.
This recipe was originally created for Raw News Bites, Eva Rawposa’s free weekly e-zine for raw food lovers and anyone looking to feel great. You can get your FREE recipes and tips, and your free subscription to Raw News Bites, at www.uncooking101.com. PLUS you will receive a link to download Eva’s book “Around the World in 8 Easy Recipes” when you sign up, as your WELCOME GIFT!
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