Recipe: Coconut Berry Parfait with GF Chocolate Crust (Paleo, GAPS)

Recipe: Coconut Berry Parfait with GF Chocolate Crust (Paleo, GAPS) post image

Summer and it’s time for some healthy and refreshing desserts and snacks. I LOVE this as a snack or dessert. It is actually very filling and oh so satisfying!

Gelatin is a Healthy Food

Gelatin is made from the bones and skins of animals and it contains collagen, which is a component of the connective tissue of animals and humans. This connective tissue is what holds your bones together in the form of tendons and ligaments and it is also part of the mucous membrane layer of the intestinal lining.

Gelatin is so important for healing the mucous lining of the gut. Gelatin from grassfed cows is best to use. It is a critical part of the daily diet because it supplies the important amino acids, proline and glycine — two amino acids that many people do not get enough of.


Collagen is part of our very makeup. When the nutrition of a person is not supporting collagen, many digestive and joint problems can appear. Therefore, it is very important to supply your body with collagen in as natural a form as possible.

The best way to do this is with bone broths, as the collagen and gelatin from the bones will be present in the broth in a very easy form for the body to assimilate. Sadly, most people do not drink homemade bone broth.

Another good way to get collagen and gelatin into your diet is by using gelatin from grassfed cows in recipes. This recipe is a fun way to get some gelatin into a meal along with other good foods like coconut milk and anti-oxidant rich berries.

This is a fun dessert to make with the kids for the holiday weekend. Little do they know that it is also a way to get some important gelatin into their growing bodies.

Coconut Berry Parfait with GF Chocolate Crust (Paleo, GAPS)

Coconut Berry Parfait with GF Chocolate Crust (Paleo, GAPS)

Ingredients for the Coconut Filling

Ingredient for the Crust



  1. Prepare the crust first by combining all the crust ingredients into a bowl and mixing until well combined
  2. Add the crust to the bottom of each parfait glass (about an inch high) and set aside
  3. Mix the 2 cans of milk so that the milk is smooth
  4. Pour into the pot and gently heat to warm
  5. Add the honey and vanilla and whisk
  6. Gently sprinkle the gelatin in as you are whisking
  7. Add mixed fruit to the glasses and pour the coconut milk mixture until the glass is full
  8. You can also layer the fruit and pour the coconut milk mixture a little at a time, refrigerate until jelled (30 minute) and add more fruit and coconut milk to create layers
  9. It takes at least 30 minutes to jell
  10. Use sturdy glass (not crystal) for use, especially with children

Prep Time: 25 minutes
Cook Time: 2 – 3 minutes
Yield: 4 eight ounce servings or 6 – 8 four ounce servings

Check this Fun Coconut Jello Flag recipe!

Shared at:Hearth & Soul Hop, Real Food Wednesday, Allergy Free Wednesday, Gluten Free Wednesday

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Leave a Comment

  • Ruth Sharpe June 30, 2014, 10:51 am

    Thanks so much for your recipes – I always look forwrd to getting them and trying them. I also really like that you don’t do a hyperlink on ingredients (like coconut milk) but put a “where to buy” after it. I use a lot of online recipes and it is annoying to have to write in the ingredients because they are hyperlinked and don’t print.

    So, great helpful job!!

    • Jill June 30, 2014, 1:38 pm

      Hi Ruth,
      Thanks for the feedback! I also find that annoying…

  • sabrina June 30, 2014, 4:09 pm

    Oh this recipe is right up our alley!!! I’ll put strawberries and/or raspberries in ours as we celebrate Canada Day tomorrow! Thanks for another great recipe.

  • Melissa French, The More With Less Mom June 30, 2014, 10:22 pm

    Oooh these came out so pretty! Thanks for sharing. Hello from the Fat Tuesday Forager Festival!

  • Mary Talley July 2, 2014, 8:21 pm

    Good recipe. You can make it lower calorie (but still healthy) by using unsweetened coconut milk (frig or shelf carton)that is low fat at @ ±40 calories/cup, stevia instead of honey.

    • Jill July 2, 2014, 9:12 pm

      Hi Mary,
      But I like the coconut fat in it.