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Cranberry Pineapple Coconut Parfait

A refreshing and vibrant layered parfait featuring a creamy coconut pineapple base and a tart, glossy cranberry compote.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 glasses
Course: Breakfast, Dessert
Cuisine: American, Tropical
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Cranberry Compote
  • 2 cups fresh cranberries
  • 0.5 cup maple syrup
  • 0.25 cup orange juice freshly squeezed
Coconut Pineapple Base
  • 2 cups full-fat coconut milk chilled
  • 0.5 cup Greek yogurt
  • 1 cup crushed pineapple thoroughly drained
  • 1 tsp vanilla extract
Garnish
  • 0.25 cup shredded coconut unsweetened
  • 4 wedges fresh pineapple

Equipment

  • Small Saucepan
  • Mixing bowl
  • Whisk
  • Serving glasses

Method
 

  1. In a small saucepan, combine cranberries, maple syrup, and orange juice. Simmer until berries burst and sauce thickens.
  2. In a bowl, whisk coconut milk, yogurt, and vanilla until smooth.
  3. Fold in the drained crushed pineapple into the coconut mixture.
  4. Chill both mixtures in the refrigerator for at least 20 minutes to firm up.
  5. Layer the coconut pineapple mixture into glasses, filling about 2/3 of the way.
  6. Top with the cranberry compote, spreading it evenly to the edges.
  7. Garnish with shredded coconut, fresh cranberries, and pineapple wedges.

Notes

For a vegan version, use a plant-based yogurt. Ensure pineapple is well-drained to prevent the layers from mixing.