2 Tablespoons runny raw honey (warm slightly if your honey is solid at room temperature) Read more-
1 can full-fat coconut milk, refrigerated overnight
1 recipe of lemon curd (see above)
Instructions
At least one night before place an unopened can of
coconut milk in the refrigerator.
Make the honey lemon curd ahead of time-
Put the lemon juice, honey and butter, cut into
cubes, along with a pinch of salt into a glass
heatproof bowl set over a pan of simmering water,
making sure that the bottom of the bowl doesn't
touch the water.
Whisk together until butter has melted and
ingredients are fully blended.
In a separate bowl, beat the egg and yolks lightly
with a fork.
Move the pan off the heat and stir the beaten eggs
into the warm lemon mixture.
Return to heat and cook, stirring regularly until
mixture thickens and becomes custard-like about 3-
5 minutes. (The curd should be smooth and creamy.)
Remove immediately from heat. (If you leave it on
the heat longer, the curd will become thick and
your curd may be lumpy.
Remove from the heat and stir occasionally as it
cools. Pour into a clean jar and chill in
refrigerator before moving on to the next step.
(Make ahead- The curd will keep for a couple of
weeks in the refrigerator.)
Make the whipped coconut cream ahead of time-
Open and scoop the solidified cream that has risen
to the top, discarding the clear liquid
underneath.
Transfer coconut cream to a pre-chilled mixing
bowl and beat on low with a stand or hand mixer
until lightened. Increase speed to high and
continue beating until thick and peaks form. Fold
in cooled lemon curd, and beat again briefly to
fully incorporate. (Make ahead- The lemon cream
will store in the refrigerator for a few days.)
Make the strawberry filling-
Combine the sliced strawberries in a bowl with the 2
Tablespoons of honey and ½ tsp vanilla extract.
(Make ahead- Cover and store in the refrigerator
overnight.)
Assemble the parfaits-
Spoon macerated strawberries into the bottom of
four glasses or bowls, follow with a layer of the
lemon coconut cream. Continue layering with the
remaining berries and cream mixture. Top each
parfait with strawberries or lemon zest for
garnish, and serve immediately or hold in the
refrigerator until ready.
Originally Submitted
8/27/2013
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