Vegetarian Recipe: Crème Fraîche and Berry Parfait

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

Serves 4-6

Ingredients

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

Directions

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.