Coconut Raspberry Mousse Parfaits


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

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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