- Vegetarian
- Seafood free
- Shellfish free
- Sesame free
- Peanut free
- Egg free
This Black Forest frozen parfait is a festive crowd-pleaser. Plus, for stress-free entertaining, you can prepare the parfait up to 2 months ahead.
- Serves14
- Cook time10 minutes
- Prep time20 minutes, + cooling & 6 1/2 hours freezing time
Ingredients
- 270g can coconut cream
- 300ml Coles Thickened Cream
- 395g can sweetened condensed milk
- 1 tsp vanilla extract
- 150g chocolate ripple biscuits
- 1/4 cup (20g) shredded coconut
- 1/3 cup (70g) glacé cherries, chopped
- 1/4 cup (60ml) melted coconut oil
- 425g can black cherries
- 1/4 cup (55g) caster sugar
- 250g dark chocolate, chopped
- 2 tbs coconut oil, melted, extra
- Coconut flakes, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Grease base and sides of a 10cm x 20cm loaf pan. Line with baking paper, allowing the sides to overhang. Use an electric mixer to whisk coconut cream and cream in a medium bowl for 3 mins or until cream thickens. Add condensed milk and vanilla. Whisk until combined. Pour into prepared pan and smooth the surface. Place in the freezer for 2 hours.Step 2
Place biscuits in a food processor and process until finely crushed. Add coconut, glacé cherries and coconut oil and process to combine. Spoon over cream mixture in the pan and gently press into the surface. Freeze for a further 3 hours or until firm.Step 3
Strain canned cherries, reserving liquid. Place cherry liquid and sugar in a saucepan over medium heat. Bring to a simmer. Reduce heat to medium-low and cook for 4-6 mins or until syrup thickens. Pour into a heatproof bowl. Add cherries. Place in the fridge to chill.Step 4
Combine the chocolate and extra coconut oil in a bowl over a saucepan of simmering water (make sure the bowl doesn’t touch water). Stir until chocolate melts and the mixture is smooth. Cool slightly. Place a rack over a baking tray. Place parfait on the rack. Freeze for 1 hour. Slowly pour the chocolate mixture over to coat. Freeze until set.Step 5
Transfer parfait to a serving plate. Top with cherry mixture and coconut flakes. Serve immediately.
Recipe tip
COOK. STORE. SAVE.
Get ahead: Make parfait, without the chocolate coating, up to 2 months ahead. Keep in the pan and cover well with foil, then store in the freezer.
Black Forest frozen parfait
- Serves14
- Cook time10 minutes
- Prep time20 minutes, + cooling & 6 1/2 hours freezing time
Ingredients
- 270g can coconut cream
- 300ml Coles Thickened Cream
- 395g can sweetened condensed milk
- 1 tsp vanilla extract
- 150g chocolate ripple biscuits
- 1/4 cup (20g) shredded coconut
- 1/3 cup (70g) glacé cherries, chopped
- 1/4 cup (60ml) melted coconut oil
- 425g can black cherries
- 1/4 cup (55g) caster sugar
- 250g dark chocolate, chopped
- 2 tbs coconut oil, melted, extra
- Coconut flakes, to serve
Description
This Black Forest frozen parfait is a festive crowd-pleaser. Plus, for stress-free entertaining, you can prepare the parfait up to 2 months ahead.
Method
Step 1
Grease base and sides of a 10cm x 20cm loaf pan. Line with baking paper, allowing the sides to overhang. Use an electric mixer to whisk coconut cream and cream in a medium bowl for 3 mins or until cream thickens. Add condensed milk and vanilla. Whisk until combined. Pour into prepared pan and smooth the surface. Place in the freezer for 2 hours.Step 2
Place biscuits in a food processor and process until finely crushed. Add coconut, glacé cherries and coconut oil and process to combine. Spoon over cream mixture in the pan and gently press into the surface. Freeze for a further 3 hours or until firm.Step 3
Strain canned cherries, reserving liquid. Place cherry liquid and sugar in a saucepan over medium heat. Bring to a simmer. Reduce heat to medium-low and cook for 4-6 mins or until syrup thickens. Pour into a heatproof bowl. Add cherries. Place in the fridge to chill.Step 4
Combine the chocolate and extra coconut oil in a bowl over a saucepan of simmering water (make sure the bowl doesn’t touch water). Stir until chocolate melts and the mixture is smooth. Cool slightly. Place a rack over a baking tray. Place parfait on the rack. Freeze for 1 hour. Slowly pour the chocolate mixture over to coat. Freeze until set.Step 5
Transfer parfait to a serving plate. Top with cherry mixture and coconut flakes. Serve immediately.