Dairy-Free Parfait


By Jenn Bruer

Serious yum factor here!


1 can of full-fat coconut milk
2 cups frozen fruit (e.g. blue berries, mango, banana, strawberries, raspberries)
1/2 tsp cinnamon
1 tsp vanilla
Optional: Living Grainlessly Banana Crunch Granola
Garnish with a sprig of fresh mint


  1. Place the can of coconut milk in the fridge over night or at least for a few hours so that it separates.
  2. Open the can and scoop out only the top “solid” portion of the can (save the liquid part for something else later or simply drink it)
  3. Place 1 cup of the fruit, the solid coconut milk, the vanilla, and the cinnamon into the blender and blend on high until smooth (if using frozen you may have to add a few tablespoons of the coconut liquid to get it moving)
  4. Now fold the remaining fruit into the creamy mixture. If using blueberries or raspberries, keep them whole. If using larger fruit cut into small bite size pieces.
  5. Layer the parfait in a tall parfait dish by adding cream, then a layer of granola…repeat. Top with fresh or frozen fruit and place in the fridge to “set” for a least an hour (especially if using frozen fruit).

Omit the granola if you want, it tastes great even without!

Dairy-Free Hot Chocolate

By Jenn Bruer

Ingredientshot choc
1 can coconut milk (look for guar gum free if you can find it)
2 cups almond milk
1/2 cup dark chocolate chips
2 tbps cocoa powder
1/4 to 1/3 cup coconut sugar (depending on your sugar threshold and how dark your chocolate is!)
Optional toppings: a few slivers of grated dark chocolate, organic saigon cinnamon, sprinkle of cocoa powder


  1. Place all ingredients except the dark chocolate chips in a saucepan and heat for about 5 minutes whisking often
  2. Once the mixture is warmed through, add the dark chocolate chips and whisk softly until the chocolate is well combined
  3. Top with dark chocolate slivers, cinnamon, or cocoa powder