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Blueberry Lemon Ginger Crumble Parfait

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Blueberry Lemon Ginger Crumble Parfait by @arabfruitlady

2 servings


- 12 oz. Frozen blueberries

- 12 Lemon Ginger Coconut Cookies

- Zest of 1 lemon (~2 tbsp) + 1 tbsp of lemon juice

- 2 cups coconut cream


  1. Thaw frozen blueberries for around 10 minutes or microwave for 1 minute and then mash with the back of a fork til half-pureed.
  2. Add 1 tbsp of zest and lemon juice to the blueberries. Mix and allow to sit as you get everything done.
  3. Buy coconut cream or get coconut cream from coconut milk cans*. Add 1 tbsp of zest to the coconut cream.
  4. Its time to assemble! 
  5. Crumble up two-three lemon ginger cookies into the cup/jar. Then add a layer of blueberries (I add around 4 tsp of the blueberries for each layer). After that add a layer of coconut cream (around 2-3 tsp). Then repeat with the cookie crumble
  6. Continue to make layers til you run out of ingredients! Garnish with lemon zest and chocolate shavings.

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