Mousse Parfait

This delicious treat looks as beautiful as it tastes! Crunchy, creamy, and sweet with just a hint of sea salt! The best of all worlds!

A handy tip: some brands of coconut milk work better than others. Look for one without added emulsifiers. The best only have two ingredients: coconut and water.

Mousse Parfait

  • Servings: 1-2
  • Difficulty: moderate
  • Print

Delicious! So many yummy textures and flavors in this impressive dessert - crunchy, smooth, sweet, and salty! It's so simple but seriously WOWs! For a raw option, substitute a raw granola and fresh young coconut meat instead.


  • (1) 15 oz. can full-fat coconut milk, refrigerated overnight
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract or powder
  • ¼ cup of your favorite granola
  • 10 raspberries
  • 3 dates, pitted
  • 1 tablespoon cocoa powder
  • dash of sea salt
  • 12 blueberries
  • rice or soy whipped cream


  1. Pour off the liquid coconut milk to save for a smoothie later.
  2. Scoop out ½ the coconut milk solids into the food processor, adding the maple syrup and vanilla. Mix until smooth.
  3. Pour over granola in a mason jar or jar or your choice. Add a layer of raspberries.
  4. Add the rest of the coconut milk solids to the food processor, along with dates, cocoa powder, and salt. Mix until smooth.
  5. Pour into parfait and top with whipped cream. Enjoy!


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Thank you for your interest in vegan cooking!

♥ Meghan Elizabeth
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