Coconut Cream Parfait

 Serves 6 65 cal per serving


1 can coconut milk
1/2 tsp of Vanilla extract 
1 tbsp powdered sugar
1 tangerine/ cutie
1 kiwi
1 pomegranate 
3-4 mint leaves 



  1. Whisk coconut milk, vanilla and sugar until it forms stiff peaks and is whipped cream consistency, refrigerate until ready for use
  2. Peel kiwi and cut into small wedges
  3. Peel tangerine/cuties and set aside
  4. Remove pomegranate seeds and set aside
  5. Chiffonade mint or cut leaves into strips
  6. Scoop coconut cream into small bowls and top with kiwi wedges, tangerine wedges, pomegranate seeds, and cut mint
  7. Serve cold and enjoy!