No-Bake Tropical Fruit Parfait with Coconut Cream

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A refreshing and light dessert featuring layers of tropical fruits and silky coconut cream, perfect for a quick, fun treat. This recipe (vegan, gluten free), ready in about 15 minutes, layers canned coconut milk (full fat), honey, vanilla extract into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 4 International cuisine 180 cal/serving

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Ingredients

1 cup canned coconut milk (full fat)
2 tbsp honey
1 tsp vanilla extract
1 cup pineapple chunks
1 cup mango cubes
1/2 cup kiwi slices
2 tbsp toasted shredded coconut

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Instructions

Step 1: Chill 1 cup canned coconut milk in the refrigerator overnight, then scoop out the solidified cream into a bowl, leaving the liquid behind. Add 2 tbsp honey and 1 tsp vanilla extract to the coconut cream and whip with an electric mixer for 2-3 minutes until fluffy and smooth.
Step 2: In 4 serving glasses, layer 1/4 cup pineapple chunks, 1/4 cup mango cubes, and a few kiwi slices evenly at the bottom.
Step 3: Spoon 2 tbsp of the whipped coconut cream over the fruit layers in each glass, then repeat the fruit and cream layering once more, finishing with a dollop of coconut cream on top.
Step 4: Sprinkle 1/2 tbsp toasted shredded coconut over each parfait for a crunchy finish. Serve immediately or refrigerate for up to 2 hours before serving for a cooler dessert.