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Strawberry Siam Parfaits

Source of Recipe


Adapted from "Desserts by the Yard" by Sherry Yard



List of Ingredients



• 1 (13½-ounce) can unsweetened coconut milk
  
• 1½ pounds strawberries
  
• ¼ cup plus 1 Tbsp sugar, divided
  
• 2 Tbsp Grand Marnier
  
• ½ tsp grated lemon zest
  
• ½ tsp grated orange zest
  
• ¼ cup fresh orange juice
  
• 1 cup heavy cream
  






Instructions



1. 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 ½ cup. Remove from the heat, transfer to a bowl, and refrigerate until cold (or chill in an ice bath).
   
   
2. 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 ¼ 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 ½ cup juice.
   To the chilled coconut milk, add the heavy cream and the remaining 1 tablespoon sugar and whip to medium peaks. Refrigerate.
   
   
3. Just before serving, distribute the reserved juice from the strawberries among 8 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 one with one of the small whole strawberries. Serve immediately.
   
   Makes 8 servings.