1 x 300g silken tofu
4 tbsp maple syrup
1 tsp vanilla extract
400 g Coconut milk (refrigerated)
2 rind of 1 lemon
Juice of ½ lemon
1 punnet raspberries
1 punnet strawberries
2 tbsp Collagen Beauty™
- Open the can of coconut cream, discard the liquid and use the fat.
- Place tofu, maple syrup, vanilla extract, coconut cream fat, lemon juice, lemon rind and Collagen Beauty™ in a blender and blend until the mixture is smooth.
- Place into a container then in the fridge for 10 minutes.
- Place strawberries and raspberries in a blender and blend until macerated.
- Layer the parfait with the berries then cream mixture then passionfruit.
- Repeat until the glasses are full.
- Top with halved strawberries.
- Place in the fridge until ready to serve.