- 4-6 Bananas
For the Caramel Sauce:
- 1 Can Full-Fat Coconut Milk
- ½ Cup Coconut Sugar
- ½ Teaspoon Vanilla
- ¼ Teaspoon Salt
For the Coconut Chip Crumble:
- 1 Bag of Real Coconut Original Grain-Free Tortilla Chips
- ½ Tablespoon Coconut Oil
- 2 Tablespoons Coconut Sugar
- 2 Teaspoons Cinnamon
For the coconut whipped cream:
- 1 2.5 Ounce Can Coconut Cream (if you can’t find coconut cream, then you can measure out ⅓ cup of the thick cream from a refrigerated can of coconut milk)
- ½ Teaspoon Vanilla
- Start the coconut caramel sauce by adding the entire can of coconut milk and ½ cup of coconut sugar to a saucepan on the stove. Mix together and heat on medium heat until it comes to a boil. Continue to boil on low-medium heat for about 30 minutes until it thickens. Stir often to avoid burning. Remove the pan from heat, add the vanilla and salt and mix together. Set aside to cool a bit before adding to a jar with a lid to put it in the refrigerator to firm up.
- Make sure you chill the can of coconut cream before you make the whipped cream. After the coconut cream is chilled, add to a mixing bowl and whip for 3-4 minutes until peaks are formed. Add in the vanilla and mix until it’s well-incorporated. Place in the refrigerator to chill until you’re ready to assemble the parfaits.
- To make the coconut chip crumble, add the entire bag of The Real Coconut Original Grain-Free Tortilla Chips to a resealable bag. Pound the chips (with a meat tenderizer, a rolling pin, or the bottom of a glass) until they are in very small pieces. In a saute pan on the stove, add ½ tablespoon of coconut oil and heat until it is melted. Add in the crushed chips, 2 tablespoons of coconut sugar, and 2 teaspoons of cinnamon. Stir and heat until the sugar carmelizes and all of the chips are coated in the cinnamon and sugar mixture. Set aside to cool.
- To assemble the parfaits use small mason jars or stemless wine glasses. Layer the cinnamon sugar crumbles, then slices of fresh bananas, then caramel sauce, then the whipped cream. Repeat layers again. Then top with an extra drizzle of caramel, a banana slice, the coconut chip crumbles, and a sprinkle of cinnamon!
Recipe by Kari Hauger. Kari is the recipe creator and gluten-free food blogger at The Savory Celiac. Her blog includes recipes, restaurant recommendations, travel guides, and lifestyle tips. She was diagnosed with Celiac Disease in March 2017 and is passionate about sharing her knowledge and experiences with the gluten-free community.