Lunch: Raspberry and Coconut Parfaits with Coconut-Walnut Crunch
Chambord—a ruby-red liqueur made with black raspberries, honey, and herbs—heightens the fruity flavor of this dessert, making it worth the splurge. Make the Coconut-Walnut Crunch ahead, and after it cools, store it in an airtight container for up to a wee
Ingredients
1 cup raspberry sorbet
Coconut-Walnut Crunch
1 cup coconut sorbet
1/2 cup fresh raspberries
2 tablespoons Chambord (raspberry-flavored liqueur)
Instructions
Layer 1/4 cup raspberry sorbet, 1 tablespoon Coconut-Walnut Crunch, and 1/4 cup coconut sorbet in each of 4 (8-ounce) tall glasses. Top each with 1 additional tablespoon crunch.
Combine raspberries and Chambord in a small bowl. Top parfaits evenly with raspberry mixture. Serve immediately.
Reviews
Add a review for Raspberry and Coconut Parfaits with Coconut-Walnut Crunch
Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
