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Blackberry & Coconut Parfait

Blackberry & Coconut ParfaitAs we enter September it’s a great time to get hold of some blackberries – either by picking your own from local hedgerows or buying them from your local farm shop or supermarket. There are a heap of recipes out there using this wonderful berry including lots of blackberry and apple crumbles! However, I came across this recipe for blackberry and coconut parfait and it looked so pretty I just had to share it. With the crunchy granola base and the contrast of the berries against the white frozen coconut parfait, it would make a great dessert if you are hosting a dinner party that’s for sure.

But before we get onto the recipe here is an old folklore about blackberries:

Folklore in the United Kingdom is told that blackberries should not be picked after Old Michaelmas Day (11 October) as the devil (or a Púca) has made them unfit to eat, by stepping, spitting, or fouling on them. There is some value behind this legend as wetter and cooler weather often allows the fruit to become infected by various molds such as Botryotinia which give the fruit an unpleasant look and may be toxic

Ingredients you will need for your parfait:

  • For the granola base:

  • 40g butter
  • 40g flaked almonds, roughly crushed
  • 40g pistachio nuts, roughly chopped
  • 1 tablespoon caster sugar
  • For the parfait:

  • 400g can full fat coconut milk
  • 2 limes, grated rind of both, juice of 1
  • 4 tablespoons runny honey
  • 75g caster sugar
  • 450g Greek style yogurt
  • 225g blackberries
  • Viola flowers to decorate, optional

For the full recipe head over to the Food Network website. If you do have a go at this recipe let us know how you get on, we would love to hear from you!

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