Strawberry Lemon Coconut Cream Parfaits

By garciamoss

Ingredients

• For the lemon curd:
• 1/4 cup/60ml freshly squeezed lemon juice
• 3 Tablespoons/60g honey
• 2 Tablespoons/28g butter
• Pinch of sea salt
• 1 egg and 2 egg yolks
• 1/8 th teaspoon McCormick® Pure Lemon Extract
• For the parfait:
• 1 pound fresh strawberries, hulled and sliced
• 1/2 teaspoon McCormick® Pure Vanilla
• 2 Tablespoons runny raw honey (warm slightly if your honey is solid at room temperature)
• 1 can full-fat coconut milk, refrigerated overnight
• 1 recipe of lemon curd (see above)

Details

Adapted from gourmandeinthekitchen.com

Preparation

Step 1

At least one night before place an unopened can of coconut milk in the refrigerator.
Make the honey lemon curd ahead of time:
Put the lemon juice, honey and butter, cut into cubes, along with a pinch of salt into a glass heatproof bowl set over a pan of simmering water, making sure that the bottom of the bowl doesn't touch the water.
Whisk together until butter has melted and ingredients are fully blended.
In a separate bowl, beat the egg and yolks lightly with a fork.
Move the pan off the heat and stir the beaten eggs into the warm lemon mixture.
Return to heat and cook, stirring regularly until mixture thickens and becomes custard-like about 3-5 minutes. (The curd should be smooth and creamy.) Remove immediately from heat. (If you leave it on the heat longer, the curd will become thick and your curd may be lumpy.
Remove from the heat and stir occasionally as it cools. Pour into a clean jar and chill in refrigerator before moving on to the next step. (Make ahead: The curd will keep for a couple of weeks in the refrigerator.)
Make the whipped coconut cream ahead of time:
Open and scoop the solidified cream that has risen to the top, discarding the clear liquid underneath.
Transfer coconut cream to a pre-chilled mixing bowl and beat on low with a stand or hand mixer until lightened. Increase speed to high and continue beating until thick and peaks form. Fold in cooled lemon curd, and beat again briefly to fully incorporate. (Make ahead: The lemon cream will store in the refrigerator for a few days.)
Make the strawberry filling:
Combine the sliced strawberries in a bowl with the 2 Tablespoons of honey and ½ tsp vanilla extract. (Make ahead: Cover and store in the refrigerator overnight.)
Assemble the parfaits:
Spoon macerated strawberries into the bottom of four glasses or bowls, follow with a layer of the lemon coconut cream. Continue layering with the remaining berries and cream mixture. Top each parfait with strawberries or lemon zest for garnish, and serve immediately or hold in the refrigerator until ready.