Blackberry and Coconut Cream Parfait!

Blackberries du jour - I have a few spots I frequent...

Closeup of the glorious parfait.

And another one...

OH MY GOD.

I must admit my own delicious genius here - though I am sure many other people have invented it too (or their own variation). I have been enjoying coconut  milk lately, and had half a can in the fridge for a few days after making a curry...wondering what to do with it...

Behold, the amazing coconut cream! For all the dairy whipped cream lovers who are longing for a fatty vegan alternative that satisfies! (I was one!) Exclamation Point! It's not quite raw, as coconut milk isn't raw...but it's close.

Coconut cream:

1/2 can of coconut milk (full fat preferred and organic preferred!)
1 tsp agave (could use maple syrup)
1 tsp vanilla extract
1 to 2 tsp coconut flour

Whip all ingredients together with either a hand blender, a blender or a mixer till a whipped cream consistency. Start with 1 tsp coconut flour and add more to thicken as you need it.

The Parfait:

For 2:

1 recipe Coconut Cream
1 cup blackberries (or blueberries, or raspberries, or strawberries, or a combination!)
2-3 tbsp maple flakes or maple syrup

Layer coconut cream with freshly picked blackberries, in my case, or any other berry you can get your hands on. Add either maple flakes, in my case, or maple syrup etc as desired.

This is truly deliciously decadent! The cream is great as a whipped cream substitute.
Maple flakes are a nifty invention - essentially dehydrated maple syrup in crunchy little bits - I used those as they added some texture to the parfait.

If you had some cookies you could crunch them up and add them as layers for the most excellent dessert ever.

Beware - do not make too much at once! Highly addictive!