I love it when an idea for a recipe pops into my head, and when I make it, it's actually better than I imagined. That is what happened today! I wanted to make a gluten free strawberry cheesecake-type thing. I figured I could make some kind of crumbly crust with almond flour but I didn't have any heavy cream for the cheesecake part. But I remembered that can of coconut milk sitting in my fridge just waiting to be made into coconut whipped cream :) And that is how this coconut cheesecake concoction was born. It tastes so good!! And who doesn't like desserts served in wine glasses?
Strawberry Coconut Cheesecake Parfaits with Almond Crumble
Makes 2 large parfaits
1 can full fat coconut milk (the Whole Foods 365 brand seems to work best), refrigerated overnight
1/2 c. softened cream cheese
1 1/2 tbsp agave nectar
1 tsp vanilla extract
1/4 c almond flour
1 tbsp coconut palm sugar
1 tbsp butter, melted (or oil of choice, but butter will taste best)
about 10 strawberries, chopped
1. Open your refrigerated can of coconut milk, and using a knife, put it about halfway down side of can, slowly cutting around the can (the fat of the coconut milk will have solidified so you need to get it out). Now cut the piece in half and use your knife to get the solid pieces out, trying not to get any of the liquid underneath. Place in medium sized bowl. Whip with electric mixer for about a minute.
2. In a small bowl, combine cream cheese, agave, and vanilla. Beat with electric mixer until combined. Add to whipped coconut milk and fold in until combined.
3. In very small bowl, combine melted butter, almond flour, and coconut palm sugar. Mix until combined (this will be a sticky mixture).
4. Put a large spoonful of coconut cream cheese mixture in your parfait cups. Next, sprinkle on some almond crumble, then add some chopped strawberries. Repeat once more. End with a dollop of cream cheese, more sprinkled almond crumble, and one strawberry cut in half for presentation.
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