Berry dessert with coconut cream, gluten free

Ingredients

• 420 ml Coconut milk
• 250 g Raspberries, fresh
• 200 g Blueberries, fresh
• 1 tbsp Maple syrup
• 4 tbsp Homemade granola, gluten free
• 1 tsp Vanilla extract

Method

1. Refrigerate coconut milk in the unopened can, for at least an hour, or freeze for about 20 minutes.
2. Also chill a whisk and a bowl for the preparation.
3. Working with these will help you keep the creamy consistency of the coconut cream.
4. Remove the can from refrigerator or freezer, and carefully open the can.
5. Using a small spoon, slowly skim the cream from the top, and transfer to a chilled bowl.
6. You should get about half the can before the thin liquid appears underneath; try not to include any of this.
7. Add maple syrup and vanilla, then whisk with chilled whisk, until soft peaks form.
8. Cover and refrigerate for up to 2 hours.
9. Meanwhile, wash and prepare the berries.
10. Place 3/4 of the raspberries in a bowl and mash using a fork.
11. Assemble the parfait; divide half of the chilled coconut cream between dessert glasses.
12. Divide mashed raspberries and top with granola.
13. Add blueberries.
14. Spread additional layer of coconut cream and garnish with remaining raspberries.
15. Chill and serve.