This creamy, dreamy coconut parfait falls somewhere between dessert and breakfast. The easy homemade granola may trick you into thinking that it’s made to eat as soon as you wake up, but the rich coconut cream and whipped cream layers lean toward a not-too-sweet fruity end to the meal. Whenever you eat it, it will transport you somewhere tropical in your mind, like a vacation in a glass. Fresh passion fruit is so worth seeking out for its crunchy seeds and juicy sweetness. We use pineapple here, too, but mango would also be great if you have it on hand.
For the granola (makes 5 ½–6 cups; you’ll have extra left over!)
½ cup coconut oil
½ cup maple syrup
½ teaspoon ground cinnamon
+ Pinch ground nutmeg
+ Pinch chili flakes
½ teaspoon fine sea salt
3 cups old-fashioned rolled oats
½ cup sliced almonds
½ cup coarsely chopped cashews or macadamia nuts
2 tablespoons sesame seeds
¼ cup dried sliced coconut (or shredded)
½ cup dried mango
For the parfaits:
6–8 fresh passion fruits
1 can full-fat coconut cream, chilled overnight in the fridge
2 cups fresh chopped pineapple
1 cup heavy whipping cream
6 tablespoons confectioners sugar
+ Fresh mint, for garnish
Make the granola
Preheat the oven to 325°F. Line a sheet pan with parchment paper.
Whisk the oil, maple syrup, cinnamon, nutmeg, chili flakes, and salt in a large bowl. Add the oats, almonds, cashews, coconut, and sesame seeds and toss to coat. Spread on the prepared sheet pan and bake until golden, stirring once midway through, 18–20 minutes.
Remove from the oven, cool, and stir in the dried fruit. Cool completely before transferring to an airtight container for up to 2 weeks.
Make the parfaits
Halve the passion fruits and scoop out the liquid; you should have about ½ cup.
Combine the coconut cream and 3 tablespoons confectioners’ sugar in a bowl (or in the bowl of a stand mixer fitted with the whisk attachment) and whisk until soft peaks form, about 2 minutes. In a separate bowl, combine the whipping cream and the remaining 3 tablespoons confectioners’ sugar and whisk until soft peaks form, about 2 minutes.
Gently fold the two whipped creams together. Arrange six 12-ounce cups and layer ¼ cup whipped cream, 1 tablespoon passion fruit liquid and seeds, 2 tablespoons granola, ⅓ cup pineapple, and ¼ cup whipped cream. Drizzle with 1 tablespoon passion fruit, sprinkle with 2 tablespoons granola, and garnish with mint. (If your cups are smaller, adjust the layers as needed.) If making ahead, assemble the parfaits the day you plan to serve so the granola stays crisp.
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