With layers of chocolate coated creme filled biscuits and velvety coconut cream, this luscious gluten and dairy free, vegan take on a French parfait will be your favourite festive go to dessert this year!

Ingredients

1 400ml Can full fat coconut milk, chilled in the fridge overnight
1 Tbsp coconut sugar
1 Tsp vanilla extract
1 Pomegranate, deseeded
1 Packet Leda Choculence Biscuits
¾ cup Cherries, deseeded and chopped
4 tsp Berry Superfood powder, plus extra for garnish.

Method

Remove the hardened coconut cream from the can and add the solid cream to a bench mixer fitted with a whisk attachment. Save the liquid for another recipe.
Beat on high for 2 minutes, until light and fluffy and soft peaks form. Scrape down the bowl.
Add coconut sugar and vanilla extract then continue beating for another 2 minutes.
In a small mixing bowl combine the pomegranate, cherries and superfood powder.
Place Leda Choculence biscuits in a bag and crush using a rolling pin or similar.
In a jar or other clear glass dessert dish, layer Choculence crumbs, cherry mix, and whipped coconut cream ending with coconut cream on top.
Garnish with pomegranate seeds and dust with superfood powder.

Makes: 4 Serves