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Raspberry and Coconut Parfaits with Coconut-Walnut Crunch

Oxmoor House
Prep time 15 mins
Yield 4 servings (serving size: 1 parfait)
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 week. The sauce is also delicious spooned over yogurt and vanilla ice cream..


  • 1 cup raspberry sorbet
  • Coconut-Walnut Crunch
  • 1 cup coconut sorbet
  • 1/2 cup fresh raspberries
  • 2 tablespoons Chambord (raspberry-flavored liqueur)

Nutrition Information

  • calories 310
  • caloriesfromfat 0.0 %
  • fat 12.7 g
  • satfat 5.4 g
  • monofat 2.8 g
  • polyfat 3.5 g
  • protein 3.8 g
  • carbohydrate 43.4 g
  • fiber 2.8 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 15 mg
  • calcium 22 mg

How to Make It

  1. 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.

  2. Combine raspberries and Chambord in a small bowl. Top parfaits evenly with raspberry mixture. Serve immediately.

Cooking Light Fresh Food Fast Weeknight Meals