Makes 2 servings.
1 can organic coconut milk
2 tbs. honey
¼ teaspoon vanilla
3 tsp. walnuts chopped
1 banana sliced
1.5 tbs. butter (or your favorite vegan alternative)
1 tsp. honey (or your favorite vegan sweetener)
1/2 tsp. shredded coconut
Chill the canned coconut milk overnight. When you are ready to make your parfait open the can of coconut milk and remove the top solid part of the milk into the bowl. Save the rest for of the liquid for another recipe.
With chilled beaters whip on high for about 5-7 minutes until stiff peaks form. Fold in the honey and vanilla and whip for about 1 more minute. Place in the refrigerator and chill for about 10 minutes or more.
Just before serving melt the 2 tbs. butter in a pan. Add in the bananas, walnuts and honey then cook until slightly browned and butter and honey form a thick syrup.
Remove the coconut cream from the refrigerator. Spoon ½ of the coconut cream into a serving dish, top with ½ of the bananas and repeat for the second serving. Sprinkle each serving with shredded coconut and serve.