Coconut Raspberry Mousse Parfaits
Prep Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Make this quick and easy dessert. Yum!
Total Time: 40 minutes
Servings: 4
Make this quick and easy dessert. Yum!
Ingredients:
For the Rim (optional)
1/2 Oz Ghirardelli Chocolate Chips
3 Tbsp Sweetened coconut flakes
For the Mousse
1 Cup Ghirardelli Chocolate Chips
2 Cups avocado, mashed
1 Cup Raspberries
1/2 Cup and 1 Tbsp Sugar
1 tsp Vanilla
1/2 Cup Unsweetened vanilla almond milk
For the Layers
2 1/4 Cups Raspberries
3 Cups Dark Chocolate Oreo Cookies, coarsely chopped
1/2 Cup Sweetened coconut flakes
For the Rim (optional)
1/2 Oz Ghirardelli Chocolate Chips
3 Tbsp Sweetened coconut flakes
For the Mousse
1 Cup Ghirardelli Chocolate Chips
2 Cups avocado, mashed
1 Cup Raspberries
1/2 Cup and 1 Tbsp Sugar
1 tsp Vanilla
1/2 Cup Unsweetened vanilla almond milk
For the Layers
2 1/4 Cups Raspberries
3 Cups Dark Chocolate Oreo Cookies, coarsely chopped
1/2 Cup Sweetened coconut flakes
Directions:
For the Rim
Melt 1/2 Oz chocolate chips in a microwave in 20 second intervals, stir between each interval, until melted.
Pour melted chocolate on a small plate then pour 3 Tbsp sweetened coconut flakes on a plate.
Dip 4 large parfait glasses, rim side down, in the chocolate and then the coconut.
Let chill in the refrigerator until hardened and ready to assemble.
For the Mousse
Melt 1/2 Cup chocolate chips using the same method above.
Pour melted chocolate, mashed avocado, 1/2 cup raspberries, sugar, vanilla and almond milk into a processor.
Process until completely smooth and well combined.
For the Layers
Take chilled glasses out of the fridge and spoon 1/4 of the mousse into each glass.
Top with 2/3 cups of fresh raspberries per glass.
Follow the raspberries with 1/2 cup of dark chocolate Oreo cookies per glass.
Sprinkle 2 Tbsp of coconut over the Oreo cookies per glass.
Finish by dividing the remaining mousse and the remaining Oreo cookies and add to the glasses. Enjoy!
For the Rim
Melt 1/2 Oz chocolate chips in a microwave in 20 second intervals, stir between each interval, until melted.
Pour melted chocolate on a small plate then pour 3 Tbsp sweetened coconut flakes on a plate.
Dip 4 large parfait glasses, rim side down, in the chocolate and then the coconut.
Let chill in the refrigerator until hardened and ready to assemble.
For the Mousse
Melt 1/2 Cup chocolate chips using the same method above.
Pour melted chocolate, mashed avocado, 1/2 cup raspberries, sugar, vanilla and almond milk into a processor.
Process until completely smooth and well combined.
For the Layers
Take chilled glasses out of the fridge and spoon 1/4 of the mousse into each glass.
Top with 2/3 cups of fresh raspberries per glass.
Follow the raspberries with 1/2 cup of dark chocolate Oreo cookies per glass.
Sprinkle 2 Tbsp of coconut over the Oreo cookies per glass.
Finish by dividing the remaining mousse and the remaining Oreo cookies and add to the glasses. Enjoy!
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