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By Ali Wetherbee

This Coconut Cream Parfait, adapted from a recipe by Celebrity Vegan Chef Jason Wrobel, is a fresh, delicious, easy breakfast, light lunch, or dessert. The coconut provides healthy fats and nutrients, while the protein powder adds lots of raw, plant-based protein and essential amino acids. With no added sugar, no grains, and no animal products, this is great for vegetarians, vegans, those following Paleo, dairy-free, or gluten-free diets, and anyone who is lactose intolerant. Plus, it looks beautiful, and would be a perfect dessert to bring to your next party or potluck!

Vegan Coconut Cream Parfait

Ingredients:

• 3 cups coconut meat
• 1 cup coconut water
• ½ tsp cinnamon
• ½ tsp ground vanilla
• 5 drops liquid Stevia
• 2 Tbsp Sunwarrior Warrior Blend, Sun Warrior Classic, or Perfect Plant Protein protein powder
• 3-4 seasonal fruits, peeled and chopped: mango, strawberries, blueberries, blood oranges, blackberries, passion fruit, or any other favorites

Method:

1. If you are using a whole coconut, make holes at the eyes using a screwdriver and hammer, and invert over a bowl to drain and save all the liquid. Then tap all the way around with the hammer to create a hairline crack down the middle. Split open and break into smaller pieces. Wedge a knife between the meat and the shell and twist slightly to pop the shell off each piece.
2. Mix the first five ingredients in a blender on low speed.
3. Continue blending until the mixture reaches a smooth consistency.
4. Add the Sunwarrior Warrior Blend protein powder and blend until well combined. This is your coconut cream base.
5. Spoon a layer of the coconut cream base in the bottom of individual jars or a parfait dish.
6. Add a layer of fruit, and continue alternating layers of cream & fruit.
7. Garnish with fresh berries or a sprig of mint.
8. Eat immediately — this dish does not store well.