Disclosure: This post is sponsored by Blue Diamond Almonds. All opinions are my own. Thank you for supporting companies and brands that support Floating Kitchen.
But can you really blame me? I live in a seaside town. Summer is kind of our thing. It’s pretty much the reason to live here. So I’m more than happy to embrace it early on in the season…even if it’s still a little bit chilly outside.
Lately I’ve been dreaming up desserts that would be perfect for Summer entertaining. To that end, I decided to turn one of my favorite recipes here on Floating Kitchen into something personal and portable. So today I present you with these very adorable individual Grilled Pineapple and Coconut Parfaits.
These tropical parfaits are crazy easy to make, especially with the help of some store-bought pound cake. And they are a treat that’s light and fresh. And WHOA they are totally bringing it with the coconut flavor. With layers of coconut whipped cream, coconut flakes and Blue Diamond’s Toasted Coconut Almonds, there is a whole lot of island-y goodness happening in each and every single jar. This is definitely a recipe for the coconut lover in your life.
Full disclosure: making coconut whipped cream does take a bit of planning, because you need to refrigerate the cans of coconut milk overnight to allow for separation of the solids and liquids. Also, sometimes you get a can that is a “dud” and doesn’t separate properly. This has happened to me before and it’s very frustrating. So if you don’t want to bother with all that, you can certainly make regular whipped cream and add a small amount of coconut extract to give it a tropical boost.
I used 8 ounce mason jars for these parfaits, which make for the perfect single serving size (and bonus points because they have re-sealable lids!). But any kind of glasses you have will work.