Nut the Usual Parfait

Layered Crunchy Cereal, Peanut, and Wafer Parfaits with Coconut-Whipped Cream

30 minutes

Serves 4

DessertAmerican

Herb's take

Dessert gets a double-crunch upgrade in this American-inspired parfait, where breakfast cereal and snack-time peanuts team up for texture, and coconut oil lends an unexpected tropical note. You’ll learn how to infuse nuts and cereals with flavor and how to coax heavy cream into a cloud, without letting science slip past unnoticed.

Equipment needed

Hand mixer or stand mixer
Parchment paper

Ingredients

Yield

3/4 cup unsalted dry roasted peanuts, roughly chopped
3 tablespoons coconut oil, melted
1 cup golden grahams cereal
3/4 cup nilla wafers, roughly crushed
1/3 cup powdered sugar
1 cup heavy cream, cold
1 teaspoon pure vanilla extract
1/8 teaspoon fine sea salt

Instructions

01
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
02
In a large bowl, combine the chopped peanuts, golden grahams cereal, and crushed nilla wafers. Drizzle with the melted coconut oil and toss until everything looks lightly but evenly coated.
Herb says
Fat = flavor delivery system. Coconut oil also crisps up the cereal and nuts in the oven, maximizing crunch.
03
Spread the mixture in an even layer on the prepared baking sheet. Bake for 8 to 10 minutes, stirring halfway through, until fragrant and golden. Cool completely on the pan.
Herb says
Cooling is crucial. Hot cereal will steam in your parfait, softening the crunch you just worked for.
04
While the crunchies cool, combine the cold heavy cream, powdered sugar, vanilla extract, and fine sea salt in a chilled mixing bowl.
05
Whip with a hand mixer or stand mixer on medium-high speed until medium-stiff peaks form, about 2 to 3 minutes. Do not overmix or you’ll be making sweet butter.
Herb says
Salt in whipped cream? Yes, it heightens the sweetness and sharpens flavors, like a little culinary contrast boost.
06
To assemble, spoon a generous layer of the cooled cereal-nut-wafer mixture into the bottom of 4 parfait glasses.
07
Top with a thick layer of coconut whipped cream, then repeat for a second layer of crunch and a final swirl of cream on top.
Herb says
For best visual appeal, use a piping bag for the whipped cream, or a zip-top bag with the corner snipped off.
08
Serve immediately for prime crunch, or chill (uncovered) up to 30 minutes before serving.

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