Author Lisa Howard steps in to the Fox 2 Cooking School to show us how to create a citrus dish to brighten up your winter.
Lisa will be hosting a cooking course at The Community House in Birmingham on February 3rd. If you are interested in attending, check out www.tchserves.org
for more information.
Grapefruit, Avocado & Papaya Parfait with Coconut Cream, Cocoa Nibs & Macadamias
- 1 grapefruit, preferably Ruby Red or Pummelo
- ½ of a Maradol papaya (the large variety with deep red flesh)
- 1 avocado
- Juice of 1 lime
- 1 teaspoon to 1 tablespoon of palm sugar, depending on how sweet you’d like the parfait to be
- 15 ounces Thai Kitchen coconut cream, shaken or stirred until smooth*
- Handful of toasted cocoa nibs
- Handful of chopped macadamia nuts
- Have 4 pretty parfait glasses ready. Peel the grapefruit and pull it part into segments, using a paring knife to trim away any clinging pith. Cut each segment into bite-sized pieces.
- Cut the papaya in half and then cut one of the halves in half lengthwise, revealing the seeds. You can scoop them out and use them as garnish if you like, or discard them. Trim away the outer skin of the papaya and cut the flesh into bite-sized cubes.
- Cut the avocado in half, twist out the pit, and cut the flesh into bite-sized cubes. Immediately place in a small bowl and toss with the lime juice and the palm sugar.
- Layer the fruit and avocado into the parfait glasses, topping each layer of fruit or avocado with a spoonful of the coconut cream and a sprinkling of macadamias. When you get to the top, finish with an extra-generous dollop of coconut cream, more macadamias, and the cocoa nibs. It’s best to enjoy these parfaits right away rather than try to refrigerate them.
*Or you can make your own coconut cream by placing a can of whole coconut milk in the fridge for several hours. The cream will separate and harden at the top of the can-just scoop it off to use it as cream. Note that this does NOT work with light coconut milk.