Hi there, everyone! Today I am excited to welcome my friend Anne Marie from over at Grassfed Salsa. She’s here to share an outrageously delicious dessert creation with us all: Blueberry Tea Infused Pots de Creme Parfaits. Be sure to check out her bio and social media links at the bottom of the post to see learn more about how Anne Marie and her husband, James, are on a mission to dispel common fat phobic myths and to inspire healthy living through real foods.
Before I continue, allow me to introduce myself. I’m Anne Marie, Blogger and Health Coach at Grass Fed Salsa, and I’m a bit of a professional when it comes to eating desserts. Therefore, when I tell you that the three desserts listed above top my list of all time favorites, you might just want to stop and take note.
The best desserts (in my professional opinion), tend to feature what I call, the dessert trifecta: creamy texture, distinct layers, and berries. What more could you want?
These Blueberry Tea Infused Pots de Creme Parfaits are a show stopper in the dessert trifecta arena. The base layer is rich in chocolate flavor, with a hint of berry from the tea infused coconut milk. Layer two is light in texture, and totally poppin’ with berry flavor. Speaking of which, the “pop” sensation you’ll experience from the fresh blueberry layer is nonpareil, and a necessary inclusion in this otherwise creamy dessert. Topped with a subtly sweet coconut milk cream layer to balance the richness of the other layers, and you’ll find this dessert can’t be beat.
Don’t let the multi-recipe, multi-step process overwhelm you. I promise, it really is as simple as can be, and it comes together with minimal work. If you plan ahead, you can make the base layer the night before, and pull the rest together 10 minutes before your guests arrive. Serve straight from the fridge for a mouth watering, jaw dropping dessert that is sure to impress all five senses.
Now tell me, what’s your favorite dessert? What do you consider to be the dessert trifecta?
Tea Infused Pots de Creme
1 can full fat coconut milk (I use THIS BPA free brand)
2 bags blueberry hibiscus tea (like this)
1 (8 oz) bag of dark chocolate chips (I used 65% dark chocolate) (where to buy dairy and soy free chocolate chips)
4 egg yolks
¼ cup coconut sugar (like this)
¼ teaspoon sea salt
- Preheat oven to 325°.
- Heat coconut milk in a medium sized saucepan over medium low heat. When coconut milk reaches a simmer, turn off the burner and add tea bags to saucepan. Steep tea for 5-10 minutes before discarding the tea bags, and turning the oven burner to low heat to keep infused coconut milk warm.
- Add chocolate chips to coconut milk and stir until chocolate coconut milk mixture is completely smooth.
- In a bowl, whisk together egg yolks, coconut sugar, and sea salt.
- Add in a few spoonfuls of the warm chocolate mixture to temper the egg yolks, and whisk to combine. This will slowly heat the yolks and ensure they don’t scramble when you add the rest of the chocolate mixture. Slowly pour the remaining chocolate mixture into the egg yolk mixture, whisking constantly. Whisk until completely smooth.
- Pour mixture into 6 small glass baking dishes or ramekins. Since we will be layering these, we don’t want the chocolate mixture to fill more than ½ to ⅔ of each ramekin.
- Carefully place each dish into a glass cake pan, and fill pan with warm water. Water should come halfway up the sides of the ramekins.
- Bake for 20-25 minutes. The Pots de Creme should be removed when the center is almost set.
- Let cool, then chill in the fridge for a few hours until set.
Coconut Milk Whipped Cream
1-2 cans full fat coconut milk
1 tsp vanilla extract
1-2 Tbsp maple syrup (optional, but I don’t use it for these parfaits since they’re already very sweet)
- Chill your coconut milk for several hours, preferably overnight. Be careful not to shake the can as we want to cream to separate from the liquid in the can. I also put a bowl in the fridge while the milk is chilling, which will prevent the milk from melting when blending it.
- Carefully open each can and remove only the cream, which will be at the top, into the chilled bowl. The liquid should all be at the bottom of the can. You can save the liquid for smoothies, but we won’t be using it for this recipe.
- Using a high powered hand mixer, beat for about 30 seconds before adding vanilla and maple syrup. Beat for another 1 minute and return to fridge to remain cool.
- Make your parfaits right away, as this cream will harden the longer it is chilled.
6 Blueberry Tea Infused Pots de Creme ramekins
1 cup prepared coconut milk whipped cream
¼ cup blueberry preserves
¾ cup fresh blueberries
shaved chocolate for garnish
- Place half of your coconut milk whipped cream into a chilled bowl, and stir in the blueberry preserves. Divide among the ramekins, about 2 Tbsp in each.
- Layer fresh blueberries on top of blueberry whipped cream mixture, reserving about ¼ cup of blueberries for garnish.
- Top blueberry layer with remaining coconut milk whipped cream, and garnish with blueberries and shaved chocolate.
- Return to fridge for about 30 minutes to set, and remove from fridge about 10 minutes prior to serving for the desired texture.
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