This Vegan Parfait with Chocolate Chip Cookies, Strawberries and Coconut Whip is the perfect no-bake 5 minute dessert! Bursting with sweet, fresh summer strawberries, homemade coconut whipped cream (option to use store bought) and crumbled cookies. Every bite is the perfect mix of light and creamy, juicy, and chocolatey!
I used my famous vegan chocolate chip cookies recipe and I always seem to have a batch of these in my fridge at all times! However, you can use whatever cookies are your favourite! I’m giving you a recipe for homemade coconut whipped cream, but you can also buy store-bought (like coco whip brand) to save time as well. I like to make my own sometimes but whenever we travel to our cottage I bring a tub of coco whip for strawberry shortcake and these vegan parfaits.
I can’t believe we are into the last week of July! The next two upcoming months are going to be c-r-a-z-y for us because we have my bridal shower, my and Gregs birthday weekend (our birthdays are two days apart!), our bachelor/bachelorette weekend, then our wedding, hopefully a quick honeymoon, followed by standing in our friends’ wedding too.
I’m kind of tired just thinking about it. But, mostly excited. It’s going to be a whirlwind and I want to just soak up as much of it as I can and really be in the moment.
So if your life is kinda hectic too and you need a super easy vegan dessert recipe (that’s great as a mid-week pick-me-up), you definitely need to try this vegan parfait.
Why You’ll Love This Vegan Parfait with Chocolate Chip Cookies, Strawberries and Coconut Whip
- Quick and easy. This is the easiest dessert recipe ever because you’re pretty much just throwing things in a bowl (especially if you use store bought coconut whipped cream). And if you use store bought cookies, it’s even easier! You can also make cookies in advance and refrigerate or freeze them until ready to assemble your vegan parfait bowls.
- Perfect for parties! Everyone will love these cookie parfaits. You can set out the ingredients and let people build their own. Set out other berries, nuts, chocolate chips, and whatever else you like for additional fun.
- Only 3 ingredients. You only need 3 simple ingredients (hint: they’re all in the title!) for this easy dessert. And even if you’re making your own coconut whipped cream, you only need 5 ingredients total as the coconut whip part is 3 ingredients as well!
Key Ingredients and Substitutions
Vegan Parfait
- Fresh strawberries: While you can swap these for any other berry, strawberries are my favourite for a cookie parfait!
- Chocolate chip cookies: You can use any cookie you like, store bought or homemade! I highly recommend my vegan chocolate chip cookies, or you can use another cookie like my vegan oreo chocolate chip cookies!
- Coconut whipped cream: If you’d rather use store bought, pick up a tub of your favorite brand of vegan whipped cream. (If you’re allergic to coconut, you can use any vegan whipped cream).
Homemade Coconut Whipped Cream
- Full fat coconut milk, refrigerated overnight: You must refrigerate the coconut milk overnight. Only use a can of full fat coconut milk OR coconut cream. Also, make sure it doesn’t have any additives (such as guar gum) which will make your coconut whipped cream gritty. Good brands to buy are Grace or Thai Kitchen.
- Vanilla extract: Adds a lovely flavor to the coconut whipped cream.
- Powdered sugar: In some countries (like the United States), conventional powdered sugar may not be vegan (but organic usually is).
How to Make a Vegan Parfait with Chocolate Chip Cookies, Strawberries and Coconut Whip
- Bought coconut whipped cream? Skip to step 4 if you bought your coconut whip.
- Separate the coconut from the water. Open the can of coconut milk and scoop out the cream that has separated from the water. If yours has stayed a liquid milk consistency and hasn’t separated, it may not thicken like it is supposed to. It will thicken a bit, but might just be more runny. Sometimes you get a dud! My favourite brand is Grace and I always seem to have good results with it. Thai Kitchen is also an excellent brand.
- Make the coconut whipped cream. Add cream to a mixing bowl. Beat for 30 seconds with a hand or stand mixer until creamy. Add vanilla and powdered sugar and beat until creamy and smooth (about 1 minute).
- Assemble the vegan parfait bowls. Divide strawberries between two bowls. Top with dollops of whip and cookie crumbles.
Ideas for Serving
9 times out of 10 I’ll serve these vegan parfaits with chocolate chip cookies, strawberries and coconut whip just as they are.
But I mentioned above that if you’re having a gathering, it might be really fun to set up a build-your-own dessert bar. You could do a couple different types of cookies, lots of coconut whip, various fresh berries, chocolate chips, nuts, sprinkles, the sky’s the limit!
How to Store
You can store the cookies in the fridge for a week or in the freezer (in a freezer bag or freezer-safe container) for 6 months until you’re ready to use them!
Homemade coconut whipped cream is best used right away but will last for about 5 days in the refrigerator in an airtight container. If it loses a little of its stiffness in the fridge, you can re-whip it. Also, you can freeze coconut whipped cream, however you will need to re-whip it when it thaws. If you bought your coconut whip, check the packaging for how long it will keep.
Recipe FAQs
Can I use store bought cookies?
Of course! Use any store bought vegan cookies you like. Oreos are an easy option! But any cookies should work fine.
Can I use low fat coconut milk?
No, low fat coconut milk or “lite” coconut milk won’t thicken so it will not work for coconut whipped cream.
What if my coconut whipped cream won’t stiffen?
Did you refrigerate the can overnight? That’s the key to this working. Chilling the mixing bowl will also help!
What if my coconut cream is too stiff for my mixer?
Add a teaspoon of the liquid in the can and kind of mash it in there with a fork or spoon and then try whipping again. Repeat if needed.
Can I just use ice cream instead of vegan whipped cream?
Yes! Ice cream would be an awesome choice for these vegan parfait bowls with cookies and strawberries! Use any non-dairy ice cream you enjoy.
Similar Cookie Recipes To Try Next
- S’mores Crumbl Cookies (Vegan Copycat!)
- Vegan Caramel Chocolate Chunk Oatmeal Cookie Skillet
- Chocolate-Dipped Almond Butter Cookies
- Bakery-Style Golden Brown Sugar Cookies
- 5 Ingredient Vegan Oreo Cheesecake Cookies
- Chocolate Caramel Crunch Cookie Bars
Vegan Parfait with Chocolate Chip Cookies, Strawberries and Coconut Whip
- Total Time: 10 minutes
- Yield: 2 servings
Description
Fresh summer strawberries topped with coconut whipped cream and crumbled vegan chocolate chip cookies.
Ingredients
- 2 cups fresh strawberries, washed and chopped
- 2 chocolate chip cookies, crumbled (my recipe here)
Coconut Whipped Cream (or use store-bought):
- 1 can of full fat coconut milk, refrigerated overnight
- 1 tsp vanilla extract
- 2 tbsp powdered sugar
Instructions
- Bought coconut whipped cream? Skip to step 4 if you bought your coconut whip.
- Open the can of coconut milk and scoop out the cream that has separated from the water. If yours has stayed a liquid milk consistency and hasn’t separated, it may not thicken like it is supposed to. It will thicken a bit, but might just be more runny. Sometimes you get a dud! My favourite brand is Grace and I always seem to have good results with it. Thai Kitchen is also an excellent brand.
- Add cream to a mixing bowl. Beat for 30 seconds with a hand or stand mixer until creamy. Add vanilla and powdered sugar and beat until creamy and smooth (about 1 minute).
- Divide strawberries between two bowls. Top with dollops of whip and cookie crumbles.
Notes
- You must refrigerate the coconut milk overnight. Only use a can of full fat coconut milk OR coconut cream. Also, make sure it doesn’t have any additives (such as guar gum) which will make your coconut whipped cream gritty. Good brands to buy include Grace or Thai Kitchen. Do not use low fat coconut milk (it won’t thicken).
- A fun swap for the coconut whipped cream is your favourite non-dairy ice cream!
- Prep Time: 10 minutes
