Poached Plum Coconut Cream Parfaits

These Poached Plum Coconut Cream Parfaits are a heavenly dessert to serve at parties- and they’re also completely gluten free, dairy free and vegan!

poached plum coconut cream parfaits in clear glass jars

Earlier this summer I had the pleasure of taking part in a fun and inspiring collaboration, along with some other incredibly talented local girl bosses. I’m excited to share the outcome in addition to some of the recipes I created for this event, starting with these to die for Poached Plum Coconut Cream Parfaits!

yellow and red plums

Why you’ll love these Poached Plum Coconut Cream Parfaits

These Poached Plum Coconut Cream Parfaits are a guilt free indulgence . They’re gluten free, dairy free and vegan, so they’ll work for just about everyone! There’s also very little added sugar; a touch of granulated sugar in the poaching liquid and then a little bit of agave syrup to sweeten the coconut whipped cream, but that’s completely optional and you could omit it if you are looking to further reduce the sugar.

sliced plums on a cutting board

How to make Poached Plums

I used rosé wine as a poaching liquid for the plums along with a bit of sugar, vanilla bean and lemon zest. You could also use red or white wine, if desired. Simmer the mixture gently on the stovetop until the sugar dissolves, then add the sliced plums. You’ll only need to simmer the plums for another five minutes or so, any longer and they could start to turn mushy. Remove the saucepan from the heat, and then you can leave the plums in the poaching liquid for a bit so they can continue absorbing the flavors from the poaching liquid.

The last step is to strain the plums from the liquid, and continue to cook down the liquid until it reduces and forms a syrup that you can spoon over the plums. 

poached plums and coconut cream in bowls

Tips & Tricks

Layering the poached plums with a coconut whipped cream tastes heavenly. Definitely use clear glasses or bowls if you have them for serving so that the pretty layers are visible. I topped them with bee pollen and purple basil flowers for a pop of farm to table inspired color and flavor.

poached plum coconut cream parfaits topped with bee pollen and purple basil

If you want to make this dessert in advance, I recommend keeping all the layers separate and then assembling them just before serving.

poached plum coconut cream parfaits in clear glass jars

Go run and make these while plums are still in season! 

poached plum coconut cream parfaits in clear glass jars

You can check out some of the other recipes I made to round out the menu for this girl boss shindig here:

Cantaloupe Gazpacho

Summer Quinoa Cakes with Spicy Avocado Puree

Toasted Coconut Pavlova with Mango Curd

poached plum coconut cream parfaits topped with bee pollen and purple basil

Thanks for reading! To keep up with my kitchen escapades, follow me on FacebookInstagramTwitter, and Pinterest. If you make this Poached Plum & Coconut Cream Parfait, please share it using the hashtag #LePetitEats!

This post was originally published on Sept. 20, 2016 and last updated on July 23, 2019.

Poached Plum Coconut Cream Parfait

These Poached Plum Coconut Cream Parfaits are a heavenly dessert to serve at parties- and they’re also completely gluten free, dairy free and vegan!

Course Dessert
Cuisine American, Dairy-free
Keyword dessert, plum, summer, vegan, vegan dessert
Prep Time 20 minutes
Cook Time 5 minutes
Servings 6
Author Denisse

Ingredients

  • For the poached plums:
  • 1/4 cup sugar
  • 2 cups rosé wine
  • ½ vanilla bean split and seeds removed
  • 3- inch strip of lemon zest
  • ½ teaspoon salt
  • 6 large plums thinly sliced
  • For the coconut whipped cream:
  • 2 14-ounce cans coconut cream chilled overnight
  • 1 tablespoon agave nectar

Instructions

  1. Stir sugar and rosé wine together in a large saucepan over medium heat. Add vanilla bean and seeds, lemon zest and salt and bring to a simmer. Cook, stirring occasionally, until sugar has dissolved, about 1 minute. Stir in the plums and simmer until just tender, about 5 minutes.
  2. Using a slotted spoon, transfer the plums to a plate. Boil the poaching liquid over high heat until reduced to 1½ cups, about 10 minutes. Discard the vanilla bean and return the plums to the liquid, stirring to coat.
  3. To make the coconut whipped cream, chill a mixing bowl for about 10 minutes in the freezer. Scrape out the top, thickened cream from the cans and leave the liquid behind (reserve for another use).
  4. Place hardened cream in chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add agave and mix for 1-2 minutes or until smooth and creamy.
  5. Layer coconut cream and poached plums with a bit of poaching liquid in clear glasses.

poached plum coconut cream parfaits in clear glass jars

 

These Poached Plum Coconut Cream Parfaits are a heavenly dessert to serve at parties- and they're also completely gluten free, dairy free and vegan! #vegan #glutenfree #dairyfree #dessert
These Poached Plum Coconut Cream Parfaits are a heavenly dessert to serve at parties- and they're also completely gluten free, dairy free and vegan! #vegan #glutenfree #dairyfree #dessert

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