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Raspberry Blackberry Coconut Parfait

This fresh Raspberry Blackberry Coconut Parfait takes just 10 minutes! With fresh summer berries, it's an easy dairy-free, gluten-free, paleo breakfast or dessert.
Prep Time10 mins
Course: Breakfast, Dessert
Diet: AIP, Dairy Free, Gluten Free, Paleo, Vegan, Vegetarian, Whole30
Servings: 3 servings
Calories: 350kcal
Author: Lisa


  • 1 1/2 cups fresh raspberries divided
  • 1/2 cup fresh blackberries
  • 1 can full fat coconut milk refrigerated overnight
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon local raw honey or maple syrup to taste, optional


  • Open bottom of can of coconut milk and pour off liquid. Scoop coconut cream into large bowl and whip to consistency of whipped cream. Whip in vanilla and honey.
  • Mash 1 cup of raspberries in medium bowl. Fold half of whipped coconut cream into mashed raspberries.
  • Layer raspberry mixture, raspberries and blackberries, and remaining coconut cream in parfait glasses. Garnish with berries and serve immediately.


For vegan: use maple syrup for sweetener if desired
For Whole30: omit sweetener


Calories: 350kcal | Carbohydrates: 16g | Protein: 4g | Fat: 32g | Saturated Fat: 28g | Cholesterol: 0mg | Sodium: 20mg | Potassium: 480mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1.4% | Vitamin C: 29.7% | Calcium: 4.3% | Iron: 15.3%