My first memory of being at Erica's orchard when fruit was in bloom is from a few years ago. It was an evening in early summer, the kind of night where you still need a sweatshirt as the sun goes down. Me and our friend Lizzie stopped by to see Erica at the end of a weekend before we headed back to Boston. Erica took us on a walk through the orchard and as we walked through the rows of various fruit I was amazed at how much was growing essentially in her backyard.
We immediately began plucking ripe raspberries from their vines and popping them in to our mouths. A few years later this still amazes me. A few weeks ago, as we were seeking out rhubarb for our strawberry rhubarb ice cream I again found myself plucky plump raspberries from the vine and knew that our next recipe would have to include them. We decided to pair the fresh picked raspberries with a coconut cream to create mini parfaits. These are a perfect dessert for summer; while still being an indulgent dessert they feel pretty light.
Whipping the chilled coconut milk, white chocolate and egg whites makes for a lovely airy cream filling. They can be made in to single serve parfaits or layered in to a tray to be cut in to squares. Be sure to refrigerate the leftovers. Also, feel free to substitute your favorite fruit in here. Perhaps add some blueberries for a festive red, white and blue dessert.
Coconut Raspberry Parfaits
Coconut Filling
2 egg whites
½ tsp cream of tartar
2 cans of Coconut Milk (chilled overnight)
½ cup white chocolate (chopped)
½ cup powdered sugar
Graham Cracker Filling
2 ½ cups graham crackers (crushed)
½ cup butter
½ cup shredded unsweetened coconut
1/3 cup sugar Raspberries (about a pint)
To make the coconut filling beat the egg whites and cream of tartar together and then beat on high until the egg whites form stiff peaks, put in a large bowl and set aside. Clean mixer bowl thoroughly and then beat the coconut fat that should have solidified in the can (be careful to exclude the water-y substance on the bottom of the can) on high until light and fluffy. Melt the white chocolate in double boiler. Add egg whites, coconut, white chocolate, and sugar together and fold to incorporate.
To make the graham cracker crust add crushed graham crackers, shredded coconut, and sugar to a bowl. Melt butter and add, stirring to incorporate.
Layer graham cracker crust, coconut filling, and raspberries several times. Top with toasted coconut and almonds if desired. Enjoy!
