Tropics... Sunshine... Warmth... Dessert...

Dessert?  

Yep! Easter Sunday was celebrated with the accustomed dinner fare and for a sweet ending, I baked my traditional cheesecake, but I also made something new... a delightful flavor to remind us of the tropics and this summer's arrival already in April. Piña Colada Parfaits refreshed our palettes after the main course, light and guilt-free, perfect to serve as an intermezzo before the creamy cheesecake. 

Wanna try it? Here's my recipe... Let's go!

Piña Colada Parfaits (makes 5 servings)

1 - 3 oz package  Island Pineapple Jello

1 - 6 oz container vanilla yogurt (I used La Yogurt)

3 - 13.5 oz cans Goya Coconut milk

2 tablespoons confectioners sugar (or more to taste)

2 1/2 cups fresh cut pineapple

Fresh shredded coconut for garnish

1) First, put the 3 cans of coconut milk into the refrigerator overnight so the liquid separates from the solid in the cans.

2) Prepare the Jello according to the box directions. Whisk in the container of vanilla yogurt until well blended. Pour evenly into parfait dishes. (To get real fancy, you can make these in wine glasses for a dinner party - guests will love it!) Refrigerate 4 hours or until firm.

3) To prepare the whipped coconut milk, open the cans and carefully separate the solid coconut off the top from each can and place in a metal bowl. Try your best not to get any of the water from the cans since this will prevent the milk from whipping up well. Add the confectioners sugar and whip the coconut milk until it thickens to whipped cream consistency. Be patient... it takes a bit of time whipping!

4) To assemble the parfaits, add a layer of fresh cut pineapple to the Jello / yogurt dishes, then scoop the whipped coconut milk on top and garnish with more pineapple and some shredded coconut.

Island hopping in a dish... Light, refreshing and guilt free... 

The summer is already heating up! Enjoy! xoxo-Sonya