Happy 4th of July!
The weather has been very hot which is why I think there are not any more strawberries at the local orchard. This kind of put a damper on my plans to make something patriotic for the holiday. However, I found the next best red fruit: sweet cherries.
The sweet cherries at Strite’s are amazing. They are very sweet and juicy. If you have never tried sweet cherries, you are missing out.
Now, I am going to let you in on a little secret: I am not a fan of fresh blueberries. I like blueberry muffins, blueberry pancakes, and the blueberry pudding dessert my grandma makes. The latter is a family recipe and is more cake-like than pudding. Fresh blueberries are just iffy to me. I never know if they’re going to be sweet or sour.
The dish I made does have fresh blueberries, but when paired with the coconut whipped cream and sweet cherries, they balance out the dish.
Blueberry and Sweet Cherry Parfait
A red, white, and blue treat to celebrate Independence Day.
- 1 can coconut milk, refrigerated overnight
- 1 cup blueberries
- 1 cup sweet cherries
- 1 tsp honey
- 1 tsp vanilla
- Separate the coconut cream from the liquid. Beat the cream, honey, and vanilla on high until it is thick and fluffy.
- Halve the cherries and remove the pits.
- In four dishes, layer the blueberries, whipped cream, and cherries. Top with more whipped cream. Enjoy!