Layers of homemade granola, coconut whipped cream, fresh berries, and pure honeycomb combine to produce a quick and nutritious nondairy breakfast.
Everyone have a wonderful Sunday! I hope everyone in the southeastern United States is hunkered down and safe during Hurricane Matthew. Creating a new dish is probably not at the top of your priority list right now, but I suppose my little contribution is that I’m sending you all good, dry thoughts.
For those of you who aren’t in the line of the storm, I hope you have a peaceful Sunday morning filled with coffee, snuggles, and this Berry, Granola, and Honeycomb Coconut Whipped Cream Parfait. This dish isn’t going to blow your mind since it’s extremely similar to thisCoconut Pomegranate Granola ParfaitI created at the beginning of the year, but it does have one key difference: Boston Honey Company’s Comb Honey.
I’ve mentioned Boston Honey Company many times, and for good reason: it’s delicious. They are really passionate about their family company, and my boyfriend and I like seeing Evan at the Boston Public Market to refresh our honey supply.
The most recent addition was their pure comb honey, which we received with no clue what we were going to do with it. I hardly never do that since everything has to have a definite function so that I don’t waste money.
But what about this? We couldn’t pass it up since it looked so great. Fortunately, I immediately realized what I wanted to do with it (you may see some more dishes incorporating this tiny golden miracle soon), and this was one of them. It’s incredible when combined with granola and berries, and it’s the ideal match to the coconut whipped cream.
I didn’t need to add any sugar to my whipped cream since the granola and honey provided enough sweetness. Also, the contrast between my sweet parfait and salty bacon and eggs was delicious; I definitely suggest it.
- ✓ Read the recipe beginning to end
- ✓ Check oven calibration
- ✓ Check expiration dates
- ✓ Properly measure ingredients
- ✓ Check butter temperature
- 2 teaspoons melted and cooled coconut oil
- 2 tbsp. shoney or maple syrup
- 1 cup of old-fashioned oats
- 1 can coconut milk, refrigerated overnight
- Optional: 1 teaspoon vanilla bean paste or vanilla essence
- 1-2 tablespoons sugar, optional
- 2 cups berries of your choice
- 2 tablespoons Boston Honey Company Comb Honey
- Preheat the oven to 300 degrees Fahrenheit and line a baking sheet with nonstick silicon mats or parchment paper. Set aside after spraying with nonstick spray.
- Heat the maple syrup for 30 seconds. To blend, stir everything together.
Combine coconut oil and honey in a small microwave-safe bowl.
- Stir together the coconut oil mixture and the oats in a large mixing basin.
- Spoon onto a baking sheet and distribute evenly.
- Bake for 25-30 minutes, or until the granola begins to turn golden brown. Remove from oven and set aside on a baking sheet to cool.
- After the granola has cooled, move it to a mixing dish and toss with the chocolate to incorporate. Set aside.
Coconut whipped cream
- or powdered sugar, and whisk once more. Set aside.
Transfer the thick and condensed coconut cream from the can to a mixing bowl (keep the liquid for something else!). Beat on medium-high speed with a whisk attachment until soft peaks form. If you want a sweeter, less coconut-y flavor, add vanilla bean paste or extract.
- Construct the parfait (per serving instructions): Add 1 cup granola to a glass or bowl. Top with a cup of coconut whipped cream, followed by a cup of berries. Repeat once more, then serve with a tablespoon of honeycomb on top.
Disclaimer: I am not affiliated with Boston Honey Company; I just like their goods!