Pina Colada Parfait with Coconut Crunch

A tropical delight for your morning or your night. The addition of frozen zucchini gives extra nutrients and adds to the creaminess of the final dessert. 

Recipe by Tom Walton, author of More Fish, More Veg. 

Ingredients

Coconut Crunch

• ½ cup toasted coconut flake
• ½ cup roasted cashews

• 100ml coconut milk
• 150g frozen banana
• 100g frozen sliced zucchini
• 250g frozen pineapple
• 6 mint leaves

• Lime wedges 
• Fresh pineapple wedges, optional

Directions

1. For the coconut crunch, combine the coconut & cashew in the 600ml container cup and pulse on speed 2 to achieve a coarse breadcrumb texture. Set aside.
2. For the parfait, combine the coconut milk, banana, zucchini & pineapple in the blender and, using the tamper, begin blending on speed 3, increasing to speed 7-8 to create a smooth, creamy texture.

3. Spoon the parfait into glasses, layering with the coconut crunch and serve with a small lime wedge to squeeze over.