Baking / Deserts
Macadamia and Vanilla Parfait
250 ml (1 cup) Whipped Vanilla Coconut Cream (see below)
2 kiwifruit (or whatever fruit is in season), peeled and diced
Macadamia and Vanilla Granola
3 tablespoons coconut oil, melted
3 tablespoons maple syrup
100 g (1 cup) pecans or walnuts, crushed
100 g (2∕3 cup) macadamia nuts, roughly chopped
2 tablespoons shredded coconut
125 g (1 cup) pumpkin seeds
60 g (1⁄2 cup) sunflower seeds
1 vanilla pod, split and seeds scraped
1 teaspoon ground cinnamon
Get started by preheating the oven to 200°C and lining a large baking tray with baking paper.
To make the granola, in a large bowl, combine the coconut oil and maple syrup, then add the pecans or walnuts, macadamias, shredded coconut, pumpkin seeds, sun flower seeds and vanilla seeds. Mix everything together until all the dry ingredients are well coated in the syrup mixture.
Spread the granola evenly over the baking paper and bake for 20 minutes, or until everything turns golden brown.
Remove the tray from the oven and leave to cool, then add the cinnamon and mix well.
When ready to serve, cover the base of two tall glass tumblers with a layer of the macadamia and vanilla granola, dollop over a layer of coconut cream, then top with a layer of diced kiwifruit. Repeat the layers until you make it to the top of the glasses. Now dig in!
Whipped Vanilla Coconut Cream
1 x 400ml can coconut cream, refrigerated upside down
1 tablespoon maple syrup
1 teaspoon vanilla extract
Scoop the solid cream into a bowl, being careful not to add any of the clear coconut liquid. Add the maple syrup and vanilla extract, then use the hand-held blender on high-speed to whisk until thick and well combined. Store in airtight container in the fridge up to 5 days.