Strawberry Siam parfaits

Time 45 minutes
Yields Serves 8
Strawberry Siam parfaits

In a medium heavy-bottom saucepan, bring the coconut milk to a boil, stirring occasionally. Reduce the heat to a strong simmer and cook, stirring and scraping the bottom of the pan frequently, until the mixture is reduced to one-half cup. Remove from the heat, transfer to a bowl, and refrigerate until cold (or chill in an ice bath).


Set aside 8 small berries for garnishing. Hull the remaining strawberries and cut in half if small or into quarters if large. In a medium bowl, toss the cut strawberries with the one-fourth cup sugar, Grand Marnier, lemon zest, orange zest and orange juice. Let sit for 30 minutes at room temperature. Drain off the juice and reserve it. You should have about one-half cup juice.


To the chilled coconut milk, add the heavy cream and the remaining 1 tablespoon of sugar and whip to medium peaks. Refrigerate.


Just before serving, distribute the reserved juice from the strawberries among eight martini glasses or serving bowls. Combine three-quarters of the cut strawberries with the whipped coconut cream and fold together. Divide the mixture among the glasses or bowls, spooning it in a layer over the strawberry juice. Top with the remaining cut strawberries, then garnish each with one of the small whole strawberries. Serve immediately.

Adapted from “Desserts by the Yard.” Yard prefers Chaokoh brand coconut milk.

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