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Coconut parfait served
Creamy and exotic coconut parfait for summer days

Coconut parfait

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
This dessert brings the mood of tropical beaches to your kitchen, combining the elegance of French patisserie with the exotic taste of coconut. The essence of parfait ('perfect') is the airy, creamy texture it must retain even after freezing. In this recipe, the sugar content of condensed milk and the fat content of whipped cream ensure the result isn't a hard block of ice, but a silky melting delight. Ideal choice if you don't have an ice cream machine but want professional results.
🕒 Prep Time 6 hrs 20 mins
⌛ Total Time 6 hrs 20 mins
🍽️ Servings 6 servings
🔥 Calories 420 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Electric whisk
  • Cold metal mixing bowl
  • Spatula
  • Loaf tin or silicone moulds
  • Cling film

Allergen Information

⚠️ Milk

Instructions

1 ✓

Spoon the tinned coconut cream into a bowl (use only the thick part, save the watery part for smoothies). Mix smooth with the condensed milk, vanilla, pinch of salt and desiccated coconut.

Tip: Salt acts as a flavour enhancer: it highlights the coconut sweetness without making it salty.
2 ✓

Whip the ice-cold whipping cream in a likewise cold bowl with an electric whisk until stiff peaks form. It's ready when the peak stands up without curling back when you lift the whisk.

Tip: Cold tools help fat stabilization, so the cream whips faster and stiffer (emulsion stability).
3 ✓

Stir one-third of the whipped cream boldly into the coconut base to loosen it. Then gently fold in the remaining cream with wide motions using a spatula.

Tip: Gentle folding is to avoid crushing the air bubbles beaten into the foam, which give the parfait its lightness.
4 ✓

Line a mould with cling film (overhanging the rim), pour in the mixture, and tap the bottom against the counter to remove air bubbles. Cover with the overhanging film.

Tip: The film protects the dessert from freezer odours and drying out (sublimation).
5 ✓

Freeze for at least 6 hours. Remove to the counter 10-15 minutes before serving, turn out, peel off the film and slice with a knife dipped in hot water.

Tip: Resting is needed so the parfait softens enough to be creamy rather than brittle.

Recipe FAQ

Why did it get icy?
Probably your coconut milk was watery or the cream wasn't fatty enough. Use high-fat coconut cream!
How long does it keep?
In the freezer, airtight, it stays perfect for 2-3 weeks.
Can condensed milk be substituted?
Not worth it, as its thick, sugary consistency prevents ice crystal formation.

Ingredients

  • 200 ml Thick coconut cream (tinned, chilled)
  • 250 ml Whipping cream (min. 30%, cold)
  • 150 g Sweetened condensed milk
  • 1 tsp Vanilla extract
  • 30 g Desiccated coconut
  • 1 pinch Salt