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+ servings
These four layered parfait pots features a crumbly base, gooey caramel, caramelised apples, and creamy coconut
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Duration40 mins
Cook Time20 mins
Prep Time20 mins


  • 2 tbsp ground almonds
  • 4 tbsp oats
  • 2 tbsp desiccated coconut
  • 2 tbsp chopped nuts
  • 2 tbsp almond butter
  • 2 tbsp maple syrup
  • 1 Bramley apple chopped into cubes
  • 2 tbsp maple syrup
  • 1 tsp cinnamon
  • 4 tbsp maple syrup
  • 6 tbsp coconut milk
  • 1 tbsp coconut oil
  • Pinch sea salt 1 tsp vanilla
Coconut L
  • 6 tbsp coconut yogurt
  • 1 tsp maple syrup – optional
  • 1 tsp vanilla powder or extract


To make the crumble:

  • Pre heat the oven to 180c.
  • In a bowl, mix the crumble mix together so everything is combined – transfer to a baking tray.
  • Bake for 10 minutes until lightly toasted. Set aside.

To make the apples:

  • Peel and dice the apple.
  • Add them to a sauce pan with the maple and cinnamon- heat until the apple has softened. Set aside.

To make the caramel:

  • Heat the maple syrup in a saucepan on a low heat. Stir constantly whilst its bubbling for 4-5 minutes.
  • Now add the remaining ingredients and stir to combine.
  • Stir for approx. 10 minutes until it thickens. Set aside.

To make the coconut mix:

  • In a small bowl mix the maple syrup and vanilla into the coconut yogurt.

To compile:

  • Layer the oat crumble mix, then apple into two medium or four small pots. Next add some caramel and coconut. Repeat.
  • Top with fresh mint. 
To make the apples:To make the caramel:To make the coconut mix:To compile:This recipe was republished with permission from Rebel Recipes. Find the original recipe here