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Coconut Rhubarb Parfait

Coconut Rhubarb Parfait

Here is a super light summertime dessert for you to enjoy. In fact, it is light enough to enjoy as a breakfast, but for breakfast, I would substitute the coconut shavings with granola and add more fresh berries. 

Did you know that parfait means two different things – it is a classical French dessert meaning a frozen treat that is super similar to ice cream. And it also means a layered dessert like this one here. I like both of them, but as my freezer is usually fully stocked with all kinds of things there is usually not enough space to place a whole loaf tin there to set the frozen parfait. 

But I always have space for layered desserts that feature coconut and rhubarb! I love all kinds of food served in tiny jars so much that last summer during my travels in France when I discovered they sell yogurt in cute glass jars I knew I needed those jars at home so I brought back 6 of the little jars. You can bet that airport security had a few questions to ask about them, but here they are at my home and being used almost every week. 

Coconut Rhubarb Parfait

Cooking time: 20 minutes to roast rhubarb, 10 minutes to put everything together

Serves: 6


For the rhubarb

2 smaller or 1 large stalk of rhubarb

1 tbsp sugar

1 tsp vanilla paste

To serve:

1 cup Greek-style coconut yogurt

½ oat-based whipping cream

1 tsp – 1 tbsp maple syrup (really depends on how sweet you like and what brand of yogurt/whipping cream you use as the sweetness varies)

½ cups coconut shavings 

A few strawberries, to serve


Preheat the oven to 400F.

Cut the rhubarb into logs, maybe 2-3 inches long, and place them in a baking tray with the sugar and vanilla. Roast until soft, about 20 minutes, then cool completely and if not using everything immediately, keep refrigerated in an airtight container for up to 2 weeks.

Toast the coconut shavings on a dry pan until nice and golden. Make sure to stir or shake often, so they don’t burn. It takes around 4-5 minutes. Then let it cool.

Whip the oat-based cream, then add yogurt and stir lightly. Have a taste and season with maple syrup. I don’t like a lot of sweetness, so I usually only add a teaspoon but feel free to adjust.

To serve, layer the yogurt cream with baked and cooled rhubarb and toasted coconut in nice jars or glasses, and serve immediately topped with a few strawberries.

By Kadri Raig

Kadri is a food blogger and yoga teacher from Estonia. She loves to spend time in the kitchen, but most of her recipes are simple and don’t take more than 20 minutes of active cooking time. She thinks that everybody can find time to cook healthy food at home, it is just a question of planning. "I work in an office full time, teach yoga 7-8 hours a week and write a blog. So if I manage to cook most of my meals, then so do you!" Connect with Kadri and enjoy many more of her delicious healthy recipes on her website here:

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