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.
It’s grilling season, y’all! Woo hoo!
I’m so pumped to finally be firing up the grill. Our Spring weather has been less than ideal lately. We’ve been plagued with a seemingly never ending string of cold, rainy days. And frankly, it’s been a little depressing.
But it looks like things are finally starting to turn around. Which means I’m heading outside and putting anything and everything on the grill.
I feel like I really stepped up my grilling game last year, as I tried to go beyond the usual run-of-the-mill staples like hamburgers and chicken. I grilled salsa, lobster pizza and heck, I even grilled watermelon. I was pretty unstoppable. This year, I’m hoping to push the boundaries even a little bit further.
So when I picked up some beautifully crisp snap peas this past week, I knew I wanted to try grilling them.
Naturally, I used my grilled snap peas for toast (although as I’m writing this now I can’t help but think they would be a great addition to a salad as well). The slightly charred snap peas, combined with a little honey-sweetened whipped ricotta cheese and a sprinkle of za’atar seasoning, make for a wonderfully flavorful savory-sweet snack or light lunch. I’m obsessed. And the presentation is pretty cute too, which I always appreciate.
If you try out my Grilled Snap Pea and Whipped Ricotta Toast, snap a picture, post it to social media and tag me so I can see it! Because I like to be nosey!
Oh and my friend Sarah just posted a recipe for snap peas with za’atar seasoning. So go check that out too, if you’re digging the flavor combo.