And oh so much more!
Tons of fresh summer fruit—chopped, vibrant, and begging to be eaten.
There’s also a quick triple-berry sauce: ready in about 15 minutes and gone in five. Fresh mint finishes everything off.
Hello, bowl of my dreams.
I’ve always loved fruit—more than vegetables, if I’m honest—and summer sends me into full fruit mode. Last year, when I was pregnant, my cravings reached a new level. Fruit was basically the only thing I wanted, and that craving never really left. I’m still a fruit-housing machine.
See that berry sauce? It’s simple and fantastic. I always forget how easy it is to make.
I’ll admit the internet and constant phone typing have wrecked my grammar a little—I’ve been guilty of typing “strawberrYs” or “cherrYs” by accident more than once since having a baby. I haven’t yet swapped “their” for “there,” and I hope it stays that way.
Look at this shortbread dough: vanilla bean flecks and browned butter magic. I can’t resist it.
These might look like ordinary fruit parfaits, but they’re far from basic. They’re elevated: brown butter shortbread studded with vanilla beans, coconut whipped cream instead of regular whipped cream, and lots of layers—fruit, crumbs, dollops of cream, and bright berry sauce. The shortbread crumb adds a wonderful texture and keeps every spoonful interesting.
I was searching for a 4th of July dessert idea—something fruity, light but rich enough to feel like a proper dessert, and familiar enough my family would enjoy it. I wanted an updated take on my mom’s berry trifle. This parfait fits the bill: bright, summery, and totally worth making today.
Summer Fruit Brown Butter Shortbread Parfaits with Coconut Cream
Yield:
4
Pin Recipe
Leave a Review »
Ingredients
Brown Butter Shortbread
- 1/2 cup unsalted butter
- 1 1/2 cups flour
- 1/4 teaspoon kosher salt
- 2/3 cup sugar
- 2 egg yolks
- 2 teaspoons vanilla bean paste
Triple Berry Sauce
- 1/2 cup sliced strawberries
- 1/4 cup blackberries
- 1/4 cup raspberries
- 3 tablespoons sugar
- 1/2 lemon, juiced
- 2 teaspoons vanilla extract
Parfaits
- 2 cans cold coconut milk
- 2 peaches, chopped
- 1 mango, peeled and chopped
- 2 cups sliced strawberries
- 2/3 cup blueberries
- 2/3 cup blackberries
- 2/3 cup raspberries
- A few fresh mint leaves for garnish
Instructions
Brown Butter Shortbread
- Place the butter in a saucepan over medium heat and whisk immediately. Continue stirring as it bubbles; after 3–4 minutes you’ll see brown bits form on the bottom. Remove from the heat and whisk 30 more seconds, then let the butter cool to a softened solid.
- Preheat the oven to 325°F (163°C).
- Whisk the flour and salt together. In an electric mixer, beat the browned butter and sugar on medium until fluffy, about 3 minutes. Beat in the egg yolks one at a time and the vanilla bean paste, then add the dry ingredients until just combined.
- Pat the dough into a 1/2-inch thick round on a floured surface. Cut rounds with a biscuit cutter or shape by hand, keeping them about 1/2 inch thick. Bake on a sheet for 10–12 minutes, until just golden. Cool completely and crumble into pieces.
Triple Berry Sauce
- Combine the berries, sugar, lemon juice, and vanilla in a bowl and let sit for 15 minutes. Transfer to a food processor and blend until smooth. Chill if desired.
Parfaits
- For coconut whipped cream, refrigerate the cans of coconut milk overnight. Turn each can upside down, open, and pour off the liquid, leaving the thick cream. Whip the cream by hand or with a mixer until thick and creamy.
- Layer coconut cream, shortbread crumbs, and chopped fruit in bowls or glasses. Repeat layers several times, finishing with whipped cream, berry sauce, and fresh mint.
Notes
Dessert
American
Did you make this recipe?
I appreciate you so much!
This is totally an acceptable breakfast.