1generous cup blueberries(or other fruit of your choice)
1can(11 to 13 oz.) full fat coconut milk (if possible, find one without gum as the gum inhibits separation)
1T. raw local honey
1/2t. vanilla bean paste or vanilla extract
Instructions
Place upside down can of coconut milk in refrigerator overnight. This will cause the "cream" to separate from the coconut water.
When ready to use, bring can out of the refrigerator and invert, placing it back upright. Open with can opener.
The heavy part, the cream will now be on the bottom of the can and the clear liquid (coconut water) will be on top. Drain off the coconut water, save to drink or use in a smoothie later.
Using a hand mixer, whip the coconut cream until it is about double in size. Add in vanilla and whip to combine.
To assemble: spoon berries into bottom of parfait cup, top with cream. Then add a second layer of berries and top with more cream. I add a drizzle of honey to the top. If using peaches, I sprinkle on cinnamon and nutmeg.
PRO TIP: Keep a can of coconut milk in your refrigerator. No worries about it spoiling like the dairy version and you'll always have a can ready when the urge for dessert strikes!