Who else loves yellow? It’s so uplifting and energising. I love to wear it and to eat it. Reminds me of summer, even on a cloudy day! These Passionfruit, Lemon and Coconut Crunch Parfaits are the perfect healthy, dairy free dessert. Or why not have them for breakfast? You could even make them in a sealable tupperware pot and take them to work. Save you raiding the tuck shop at 3pm!
So pretty and yet so easy to make. I used coconut yoghurt from CoYo to make it dairy free but you can use natural Greek yoghurt if you’d prefer. I love CoYo though because it’s so ridiculously tasty but also suitable for those with autoimmune conditions who find dairy causes flare ups. It does contain a tiny bit of starch but it’s so tiny its never caused me any problems … and I eat alot. You can get CoYo at Waitrose and most health food shops like Planet Organic and Wholefoods. Enjoy, Jo x
- 300g of coconut yoghurt (or full fat Greek yoghurt if you prefer)
- 4 passion fruits
- Zest of 1 lemon
- 40g of coconut chips
- 20g of flaked almonds
- Honey to taste (optional)
Preheat the oven to 190C (fan assisted.)
Place the coconut chips of a baking tray and roast in the oven for about 5 minutes until golden. Keep an eye on them during cooking and take out those that turn golden first. Remove from the oven and allow to cool.
Cut the passion fruits in half. Using a teaspoon, carefully remove the seeds and place them in a small bowl. Stir together.
To serve this dairy free dessert, simply layer 2 glasses with yoghurt, passion fruit, coconut chips and almonds, more yoghurt, passionfruit and finish off with a sprinkle of coconut chips, almonds and fresh lemon zest. Option to add a drizzle of raw honey.
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