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Creamy, dreamy, Jamaican summer fun dessert.
That’s how I introduced this dessert to Bryan a few moments after he saw me whipping up a can of coconut milk and firmly said “Whatever that is, I’ll pass.”
Erm. OK. I remind myself on a constant basis that just because BL doesn’t share my affinity for all things coconut and curry, doesn’t mean we aren’t MFEO: made for each other.
Back to removing the hardened coconut milk from the can and whipping it into dairy-free cream; add a smidge of vanilla and sugar to create the perfect, fluffy topping that just begs to be paired with ripe berries.
“You sure you don’t want to try this?” I teased him as I dipped berry after berry in my creamy concoction. “I promise it’s not too coconut-y.”
And, like all good food-blogger husbands, he eventually gave in because he knows it’s easier to just take a bite than plead with me. Sigh. That’s just the way it works around here.
Should I have even been surprised that he loved it? That he agreed with me that while it still tasted like coconut it wasn’t too overpowering? And yup, it was even better with crunchy groat granola clusters and strawberries. So now when he asks for this one, we refer to it as the creamy, dreamy, Jamaican summer fun dessert. Sounds so much better than Coconut Berry Parfaits.
I love this recipe because it proves once again that it’s not too difficult to go dairy-free. And even though we still eat dairy, I know how much cleaner I feel when I reduce my intake.
Coconut milk to the rescue. For this dairy-free hack, place a can of regular coconut milk in the fridge for a few hours- preferably overnight. Gently open the can and spoon out the top 1/3-1/2 of the can, the hardened milk before you get to the liquid. You can save the liquid for another recipe- how about vegetable korma? Or freeze for later.
To assemble, layer with fresh sliced berries and cooled groat granola. Just like whipped cream, a little goes a long way. Start with a tbsp. or maybe two to start- you can always add more if you need!
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Buckwheat Groat Clusters:
Before making, make sure your can of coconut has been placed in the fridge for at least 6 hours, preferably overnight.
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(17 comments) leave a comment
What a fun way to use coconut milk! I have been keeping most of my parfaits to breakfast using chia pudding, but this is such a fun dessert twist : ) Thanks for sharing xxxx Dana
Thanks so much for the comment Dana! Ohh i love coconut chia pudding!
great healthy dessert!
I hate when husbands don’t love some of our favorite foods (mine doesnt like asparagus or brussel sprouts)… coconut would be a tough compromise!! I’ve never had buckwheat groats… but it looks like crunchy toasted goodness, yum!
HATE it. But then he fixes the garbage disposal or takes out the trash I forget that we have opposing views on coconut. 🙂
You have to try toasted buckwheat groats! I LOVE them! I toast them and put them on just about everything: yogurt, cereal, oatmeal. So, so, good.
I seriously have never seen buckwheat groat clusters before… I had some buckwheat, soaked it to make raw buckwheat porridge and didn’t love it. I’ll have to get some more to try this!
Try the toasted buckwheat! i’m not a fan of buckwheat porridge but I love the clusters lightly toasted- I put them on just about everything!