Coconut Mascarpone Fruit Tart Parfait
Coconut Mascarpone Cream:
- 8 oz mascarpone
- 14 oz coconut cream (sub full fat coconut milk if necessary)**
- 1/3 cup coconut sugar
- 1/4 cup honey (sub agave nectar or coconut nectar)
Almond Cookie Crumble:
- 1½ cups almond flour
- 3 tablespoon coconut oil, melted
- ½ teaspoon cinnamon
- 1 tablespoon coconut sugar
- ½ teaspoon baking soda
- ½ teaspoon vanilla extract
- 1 opal apple (sub granny smith or fuji)
- 3 kiwi, sliced
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1/2 lemon, juiced
- 1 teaspoon coconut sugar
- -24 hours before you want to make your fruit tart parfait, stick your can of coconut cream in the refrigerator (don't shake it up before you do.)
- When you are ready to make your parfait, take the can out of the fridge, open it, drain any liquid, then scoop the cream into a bowl. Mix with a standing or handheld mixer until it is smooth and creamy. (Don't over mix!) Then set that bowl aside.
- In another bowl add your mascarpone, coconut sugar, and honey. Mix with standing or handheld mixer until creamy and well incorporated.
- Gently fold your coconut cream into your mascarpone mixture until fully mixed. Transfer this mixture to the refrigerator to chill until you are ready for assembly.
- Preheat your oven to 350.
- Mix all almond cookie ingredients together, except the coconut oil. Add the oil and mix until the batter is clumpy.
- Then use your hands to form the dough into a ball. Line a cookie sheet with greased parchment paper, and lay down the batter. (It will be crumbly, you will have to mold it into a square shape.)
- Press the batter flat, about ¼ inch thick. Bake for 12-14 minutes. Allow to cool for 20 minutes, before breaking into pieces.
- While the almond cookie crumble is baking or cooling, assemble your fruit salad by adding all sliced fruit into a bowl and tossing it with lemon juice and coconut sugar.
- When your almond cookie crumble is cooled, crumble it into the bottom of 4-6 glasses or bowls. Top that with your coconut mascarpone cream, and a final layer of fruit salad.
- EAT UP.
I think I have one foot in spring, even though it’s very apparent outside that it’s still winter. BUT I DON’T CARE. This is my middle finger to winter, and my plead with spring to hurry up and get here! I’m ready to eat spring things. I’m ready to frolic outside. I’m ready for vitamin D. I’M READY. And I’m a believer that if you put out into the world what you want, you can achieve it. So here it goes… Universe are you listening? I WANT SPRING ALREADY. So I’m continuing my spring vibes theme with this deeeelicious dessert.
One of my favorite desserts of all time is tiramisu. And I’m not yet prepared to tackle “health-ifying” that recipe, so I thought I’d start by playing around with mascarpone cheese and making a health-ier dessert with that. Baby steps. We will get there one day. Anywhoooo, this week I wanted to play around with a fruit tart because I wanted something that felt light and refreshing. But also hella delicious. Why did I decided to make it a parfait you ask? Well because parfaits are the best. They are easier to make, and way more fun to eat than little tarts. This way it totally kosher to get messy and just dig in. (‘Cause we all know that’s what we secretly want to do with all desserts.)
So this dessert has three layers (obvi.) The first is my almond cookie crumble, which is a recipe I love to use as the base for parfaits as demonstrated by my Twix Pudding Parfait, Health-ified Banana Pudding, and Key Lime Pie Breakfast Parfait. It’s just so easy to make, and really healthy, and a great crumbly base for any parfait. The second layer is the coconut mascarpone cream which is a combo of coconut whipped cream (instead of heavy cream), mascarpone cheese, and natural sugars. BOOMTOWN. Then the top layer is just a whole bunch of fruit with a little lemon juice and coconut sugar over it. I suggest picking fruits that have a slightly tart taste, because the cream layer is so sweet. That’s why I added the lemon to it, it just adds a really nice freshness. SO there you have it… springtime in a cup! (Did you hear that spring?!?)