happy friday (YAY)!!!! today i am teaming up with my favourite muesli maker hannah from seven sundays to bring you this dairy free breakfast parfait! because the muesli is made with wholesome, natural ingredients i wanted to create a recipe that was equally healthy. if you are reading this thinking, wait.. what is this muesli?! it is a mixture of whole grains, nuts, seeds, dried fruits & spices. it is similar to granola, but is less sweet, unbaked & oil free. while you can enjoy it on its own hot or cold, i decided to add some grilled pineapples & coconut whipped cream to the mix! because summer is quickly coming to an end, i thought we needed one more reason to fire up the grill.
grilling the pineapple brings out it's natural sugars & softens the flesh ever so slightly, so no need to add any additional sugar to the mix! i sprinkled it with a touch of cinnamon because everything is better with cinnamon, right? for the coconut whipped cream, i sweetened it with a touch of raw sugar & a splash of pure vanilla. the flavours go hand in hand with seven sundays cocoa + coconut muesli blend. be very careful not to shake or tip the can of coconut milk once you are ready to open & separate it. refrigerating it over night is a MUST to allow the coconut cream & water to separate. anyways, have a great weekend! i got a few photoshoots in line so it is going to be a busy one:) at least i got a few parfaits left to get me through the mornings! xo
- 2 cans of full fat coconut milk, refrigerated overnight
- 1/4 cup honey or agave syrup
- 1 teaspoon pure vanilla extract
- 1 pineapple, cut into 1/2 inch slices
- 1/2 teaspoon cinnamon
- 2 cups seven sundays cocoa & coconut muesli
for the coconut cream: once you have chilled the cans overnight, carefully remove the thickened coconut cream from the can & discard the liquid. in a chilled mixing bowl add the coconut cream, honey & vanilla. beat until smooth & creamy. set aside while you prepare the grilled pineapple.
for the grilled pineapple: sprinkle slices of pineapple with cinnamon & place on the grill over medium heat. let cook on each side for 1-2 minutes, allowing the pineapple begins to soften. if the pineapple is not fully ripe, add a touch of brown sugar to the slices before you grill them! let cool & chop into bite size chunks.
for assembly: when your coconut cream & grilled pineapple is chilled, assemble the parfaits! begin with a layer of cream, followed by pineapple slices, followed by a generous scoop of the seven sunday's cocoa + coconut muesli. repeat layers until you reach the top of the jar.