Have you ever met a person, you say, “Let’s get some parfait,” they say, “Hell no, I don’t like no parfait”? Parfaits are delicious. – Donkey, Shrek 2001
The Base: For every 3 tbsp coconut flour blend in 2 tbsp butter and 1 tbsp sumac syrup until it forms a doughy, somewhat sticky ball. Divide into equal pieces, roll into balls and flatten between your palms. Bake at 350°F, 8-10 minutes. Cool on the sheet until ready to use.
The Middle: Combine half a package of cream cheese with ½ cup sumac syrup until well blended. Store in fridge. In a second bowl, whip ½ cup of 35% cream to stiff peaks. Fold into the cream cheese mixture.
The Big Finish: Crumble the coconut cookies into a clear glass, then a layer of parfait mix. Repeat.
Variations: Add cut up fresh fruit as a layer or as a topping, or coconut shavings, or the tear-stained and shredded pages of a bodice-ripper, or you know, whatever meets your fancy.
Servings: This dessert is quite rich so you may wish to use smaller glasses than I did. The four servings I made from this recipe were good-sized. Unfortunately, I was run over by my guests in their stampede to nosh on this perfectly pink parfait and was unable to take a picture of it in all its blushing glory. However, I did manage to wrestle the glasses away from them before they had licked them completely clean.