Raspberry and Coconut Parfaits with Coconut-Walnut Crunch

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..

Yield: 4 servings (serving size: 1 parfait)
Recipe from Oxmoor House

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 310
  • Calories from fat: 0.0%
  • Fat: 12.7g
  • Saturated fat: 5.4g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 3.5g
  • Protein: 3.8g
  • Carbohydrate: 43.4g
  • Fiber: 2.8g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 15mg
  • Calcium: 22mg

Ingredients

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

Preparation

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