The 4th of July is synonymous with BBQs, hanging out with friends and family, and of course a whole lot of good food. While being a vegetarian at cookouts brings it challenges, not eating dairy gets even more complicated when it comes to dessert (and I do want dessert!). ThisBerry Coconut Ginger Parfait is the perfect solution, it requires minimal prep work, is easily transportable, and no one will even know that it is dairy free (and gluten free if needed!). And of course, it is red, white, and blue so you get bonus points for being festive!
3 cups berries of your choice (I used blueberries, strawberries, and raspberries)
Crumbled gingersnaps (use gluten free gingersnaps if needed)
1 can coconut cream (refrigerated over night)
1 tbsp maple syrup
1/4 tsp vanilla extract
Wash and prep your berries (slice strawberries if necessary).
Take your coconut milk out of the fridge and turn the can upside down, opening it from the bottom. Carefully scoop out the thick creamy milk into a mason jar, this is the part you will use for the recipe. Pour the remaining water into a container and refrigerate (this coconut water is great in smoothies).
Add the maple syrup and vanilla to the mason jar and shake vigorously for a few minutes until ‘whipped’.
Using a bowl or smaller individual parfaits cups, layer the crumbled gingersnaps, coconut cream, and berries. Repeat as you like!
Serve immediately and enjoy!