I’m so excited the Madison Farmers Market is back in full swing for the summer. I went this past Saturday and got fresh peaches, strawberries, some crazy turnip I had never seen, and a lime basil plant.
We invited our parents over for coffee and dessert on Sunday afternoon and I definitely wanted the peaches and strawberries on the menu. So after a trip out to the freezer, I knew what treat we would be having-Coconut Peach Parfaits! I love making up recipes on the fly with leftover ingredients.
I always freeze leftover cake. There are so many good uses-cake balls, trifle and now, Coconut Peach Parfaits. Since I didn’t have enough cake to fill my big trifle bowl, I opted for tall, individual martini glasses. After all, dessert is more fun when eaten from a glass!
The bottom layer was crumbled coconut chocolate chip cake. Next I drizzled it with a little leftover pastry cream (also from the freezer) just to moisten the cake a bit. Next were the diced fresh peaches followed by some real whipped cream. I garnished each with a fresh strawberry fan and toasted coconut. As a kid, I wasn’t a big fan of coconut. But I think that’s because I had never had it toasted. Toasting not only changes the taste, it actually changes the texture slightly too which I think is what I never enjoyed.
The weather was perfect so we sat on the patio and sipped our coffee and enjoyed our delicious Coconut Peach Parfaits.
I put together my cedar raised garden in which the lime basil will soon reside. Now I just need to decide what to do with this crazy turnip!
