Every week on the Good Food Blog we celebrate Meatless Monday by sharing a vegetarian recipe from our archives.
Jenny Engel and Heather Goldberg, are LA-natives and the sisters and co-owners behind Spork Foods. Here’s their recipe for Crème Fraîche and Berry Parfait.
Spork Foods Crème Fraîche and Berry Parfait
2 (14-ounce) cans regular coconut milk, pre-chilled (see directions)
1 tablespoon non-dairy butter (soy-free optional)
3 tablespoons evaporated cane sugar
1 teaspoon fresh lemon juice
1-2 teaspoons fresh orange juice
Dash vanilla extract
Dash sea salt
1 pint fresh strawberries, sliced
1 pint fresh blueberries
Refrigerate 2 cans of coconut milk for 24 hours before using. Do not shake.
In a small (2-quart) pot, melt butter and sugar over low heat. Cook for about 2-3 minutes to caramelize sugar, stirring constantly until sugar has dissolved and your mixture is smooth and uniform. Remove from heat and set aside.
Carefully open pre-chilled cans of coconut milk and remove firm, white coconut cream layer from top, avoiding the coconut water. Only the cream will be used. In a mixer, whisk coconut cream on high for about 30 seconds, or until well blended.
Add caramelized sugar, lemon juice, orange juice, vanilla extract and sea salt. Blend for an additional 30-60 seconds.
To serve, layer berries and crème fraîche in individual glasses, or large clear bowl.