Happy, happy HAPPY Friday!
I meant to get to my computer a bit sooner, but that just didn’t happen. Better late than never, right? So here I am.
Are you a perfectionist? I am. And you know where my perfectionism has gotten me? Nowhere I want to be. And there are days that I let the anxiety of doing everything exactly right or exactly as I think things have to be and in the end, it just never seems to be good enough. So why do I let myself get caught up in the cycle?
Well, there are many reasons, but the main reason for me is that if everything looks perfect on the outside, then no one will ever know that I am not so perfect on the inside. In school, I HAD to get the A. If I didn’t? Everyone would realize I am not as smart as I appear. If I wore the big bright smile at all times, everyone would believe I had my sh*t together. Perfect body? So unrealistic, and yet the constant holy grail I strived for.
And all for what? So that people wouldn’t know I was human. When I put it here into words, it just sounds like absolute nonsense. But for some reason, I let it take control and I believe that there really is true perfection and that I can and must continue to go for it.
Exhausting. Unrealistic. And just plain stupid.
Hello? Knock knock? You are human, Lorie. We all are. So stop acting like you aren’t.
Sigh. Sometimes a little heart to heart with yourself makes you realize the nonsense that you are living. And that was mine. And so, in case you were wondering, I am human. I am not perfect. And you are human, too. Isn’t that lovely?
Speaking of perfectionism, this recipe is another one of my recipe flops that became one heck of a win. I was working on making my latest favorite coconut lime whipped cream and a squeeze too much of lime juice made it more like, well, just cream. And I am not one to just throw food away, so a little bit of improvising proved to be just right.
The creamy deliciousness in this recipe is just coconut milk with a bit of lime and maple or honey to sweeten. It creates this rich, creamy, almost yogurt like texture that was made for fruit. Heck, you could even just skip the pretty parfait and use it as a fruit dip or eat it as is. That’s the beauty of such simplicity!
I have noted before that I have not had luck with store brand coconut milks. Canned coconut milk can sometimes be a bit inconsistent but overall I have the most luck with name brand versions. I hate to pay the extra dollar or two but the amount of Kroger brand coconut milks I have had to toss due to a variety of reasons is just not worth it anymore.
You could add a bit of granola into the mix of this parfait or just layer on all the fruit you want! Have it your way!
- 1 can full fat coconut milk chilled overnight
- Juice of 1 lime
- 1 tsp zest of lime
- 2-3 tsp pure maple syrup or honey
- 1 1/2-2 c mixed berries of choice
- Remove hardened coconut milk from can and place in medium mixing bowl. (You will not need the liquid part for this recipe but you could add that to a smoothie!)
- Using a hand mixer, whip coconut milk for about 1-2 minutes or until thickened and a whipped cream texture.
- Add in lime juice, zest and maple and whip for about 30 seconds more to combine.
- Rinse and cut fruit/berries as necessary.
- In a small serving dish, layer 2-3 spoonfuls of coconut lime cream followed by about 1/2 cup berries.
- Layer once more or as desired.
- Chill for about 10 minutes before serving.
- Garnish with extra berries and a lime wedge.