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Tropical Fruit Parfaits

Creating a luscious and creamy dessert doesn’t require spending hours in the kitchen or even heating it up. With a little advance preparation, this fabulous no-bake dessert can be whipped up in just over an hour. Oranges scent and flavor the alternating layers of coconut crumble and fruit puree, interspersed with sliced fruit and berries, and then topped off with a citrus-sweetened nut cream.

by Beverly Lynn Bennett

March 16, 2010

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Serves: 4
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Serves 4

What You Need for the Orange-Nut Cream:

  • 2-1/2 cups water, divided
  • 2/3 cup whole almonds
  • 1/3 cup raw sunflower seeds
  • 2 tablespoons orange zest
  • 1/3 cup orange juice

What You Need for the Coconut Crumble:

  • 2 cups shredded coconut
  • 2/3 cup medjool dates, pitted
  • 2 tablespoons orange zest
  • 3 tablespoons orange juice

What You Need for the Banana-Peach Filling:

  • 1 cup medjool dates, pitted
  • 2/3 cup orange juice
  • 1-1/2 pounds sliced peaches, fresh or frozen
  • 2 bananas, peeled

What You Need for the Garnishes:

  • 2 kiwis, peeled, cut in half lengthwise, and thinly sliced
  • 1 pint red raspberries
  • 2 cups diced mango
  • 2 cups diced pineapple
  • 1/4 cup chopped almonds

What you do:

  1. Begin by preparing the orange-nut cream. Place the almonds in a small bowl, pour over 2 cups of water, and set aside to soak for 3 to 4 hours or until skins soften. Drain and discard the soaking water. Using your fingers, squeeze the almonds out of their skins and transfer to a food processor. Add the sunflower seeds and orange zest, and process for 1 to 2 minutes to grind the nuts to a fine meal. Add the remaining 1/2 cup of water and the orange juice, and process for an additional 2 to 3 minutes until very smooth and creamy. Transfer mixture to a small bowl and set aside.
  2. For the coconut crumble, in a food processor, place the shredded coconut, dates, and orange zest, and process for 2 to 3 minutes until finely chopped. Add the orange juice and process an additional minute to thoroughly combine the ingredients. Transfer mixture to a small bowl and set aside.
  3. To prepare the banana-peach filling, place the dates in a small bowl, pour the orange juice over them, and set aside for 1 hour to soften. If using frozen peaches, thaw thoroughly under running water, and drain well. Transfer the date-orange juice mixture to a food processor and process for 1 to 2 minutes until the dates are thoroughly pulverized. Add the peaches and bananas, and continue to process for 2 to 3 minutes until very smooth and creamy. Transfer mixture to a medium bowl and set aside.
  4. To assemble the parfaits, use 4 large glasses or dessert dishes and place 1/3 cup of the coconut crumble mixture in the bottom of each glass. Layer 1/2 cup of the banana-peach filling, followed by a few slices of kiwi and red raspberries and 1/4 cup each diced mango and pineapple. Repeat the layers. Place a dollop of the orange-nut cream on top, and sprinkle each parfait with a few chopped almonds. Chill or serve immediately.

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