This tastes like a banana cream pie, but better, because it has coconut and different textures and the creamy banana bit tastes and feels (in your mouth obv, don’t go running your fingers through it you weirdo) like mousse. And yes, it’s just all kinds of crazy good. I want to eat this for breakfast every day. For ever. Until I’ve od’d on banana and I’m like, ew get that away from me (won’t happen, no way). Can you tell I’m a little bit excited about this one?
Parfait is supposed to be a layered frozen dessert full of cream and sugar and stuff. This doesn’t have those things, but it is layered, there is a frozen element and I would happily eat it for breakfast or dessert, so I’m calling it a parfait. This breakfast is also dairy free, gluten free (depending on muesli choice) and has no added sugar (depending, once again, on your muesli choice).
A few tips before you get started on this fast and easy recipe.
- You don’t need a fancy glass to make this taste good. You don’t even need a crappy glass, you can just put it all in a bowl and it will still be amazing. That said, the layering adds a fun touch that makes you hunt for all the different layers and textures.
- I had a little bit of a can or organic coconut milk leftover (from making curry) that I used for this recipe. As I hadn’t shaken the can before opening it was separated into solids (the cream)at the top and the liquid (the coconut milk), this made it perfect for this recipe. If you don’t need it to be dairy free you could use yoghurt in place of the coconut cream, or coyo if you have all the cash money – that stuff is pricey! Even if you open a can just for this recipe you are likely to make it for dessert again that night so there won’t be wastage. Seriously, I just finished eating it and I’m considering licking the food processor and then sprinkling muesli on my tongue, licking the bowl was my favourite part of baking as a kid.
- I freeze my banana in bite sized chunks in a tupperware container, it makes for quicker blending and is very convenient.
1 frozen banana (in chunks, see tip 3 above)
1.5 Tbs coconut milk
1/4 tsp cinnamon
a few drops of vanilla extract
1/4 cup crunchy granola or muesli (this is my favourite muesli recipe)
2 Tbs coconut cream
a few drops vanilla extract
1/3 of a banana cut into slices (enough to cover the top of the glass you are using)
2 tsp coconut flakes, lightly toasted (optional)
Blend the frozen banana, coconut milk, nutmeg, cinnamon and vanilla extract (first lot) until smooth and creamy.
Beat together (using a spoon will be fine) the coconut cream and vanilla extract (2nd lot) until smooth.
Put the muesli in the bottom of your serving glass, top with banana whip, lay the fresh banana slices on top, dollop on the coconut cream, sprinkle with coconut. Dive in.
P.S Full disclosure: I totally licked the food processor.