Strawberry Coconut Cream Parfaits (No-Bake, GF/DF)
Sweet, creamy, no-bake strawberry coconut cream parfaits that come together fast with chilled coconut cream, fresh berries, and a crunchy gluten-free, dairy-free granola or cookie layer.
Ingredients
- 1 can full-fat coconut milk or coconut cream chilled overnight
- 1 tbsp maple syrup or agave optional
- 1 tsp vanilla extract
- 1 1/2 cups fresh strawberries sliced
- 1/2 cup certified GF/DF granola or crushed GF cookies optional
- mint leaves or drizzle of melted dairy-free chocolate optional garnish
Instructions
- Chill the coconut milk overnight so the cream separates.
- Scoop & whip: Beat the thick cream with maple and vanilla 1–2 minutes until fluffy. (Room-temp = sad soup.)
- Slice strawberries evenly for neat layers.
- Layer in glasses: coconut cream → strawberries → granola → repeat; finish with cream.
- Chill or serve immediately. Keeps up to 24 hours.
Notes
Toss berries with 1 tsp lemon juice + pinch coconut sugar for extra pop. Use cookie cutters for strawberry hearts—lunchbox magic. Budget tip: Refrigerate regular canned coconut milk and scoop the solids. Great for potlucks—layer in mini jars and tie on spoons.