Frozen Coconut Parfait Recipe
Golden Kiwi, Basil Seed Granita, Amalfi Lime Zest
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Ingredients
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Frozen Coconut Parfait
Basil Seed Granita
Method
Frozen Coconut Parfait
- 1
Prepare the Coconut Parfait
In a mixing bowl, combine the coconut cream, honey or maple syrup, and vanilla extract. Whisk together until smooth and well blended.
- 2
Layer the Parfait
In serving glasses or bowls, spoon a layer of the coconut mixture. Add a layer of sliced golden kiwis followed by a few basil leaves. Repeat the layers until the glasses are filled, finishing with a layer of coconut cream on top.
- 3
Chill
Cover the parfaits with plastic wrap and place them in the freezer for at least 4 hours or until firm.
Basil Seed Granita
- 4
Prepare the Basil Seeds
Soak the basil seeds in a small bowl of water for about 30 minutes until they expand and become gelatinous. Drain and set aside.
- 5
Make the Granita Base
In a saucepan, combine the water, sugar, and fresh lime juice. Heat over medium heat, stirring until the sugar dissolves completely. Allow to cool.
- 6
Combine and Freeze
Once the syrup has cooled, mix in the prepared basil seeds. Pour the mixture into a shallow dish and place it in the freezer. Stir every 30 minutes with a fork until the mixture is icy and flaky, about 2-3 hours.
