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poached plum coconut cream parfaits in clear glass jars

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, dessert with plums, vegan dessert
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 6
Calories 399 kcal
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.

Recipe Notes

This would also work with Italian prune plums or apricots