1/2cup unsweetened shredded coconut, toasted (see tip)
Instructions
Combine cream, ½ teaspoon sugar substitute, and coconut extract in a medium bowl; whip with an electric mixer on medium speed until stiff peaks form. Fold in the yogurt.
Purée raspberries and remaining sugar substitute in a blender until smooth.
Using 4 parfait glasses, alternate layers of whipped cream, raspberry purée, blueberries, nuts, and coconut, making two layers of each. Serve right away.
Tip: To toast coconut in the oven, spread it in a thin layer on a baking sheet and bake at 300°F for about 20 minutes, stirring every 5 minutes to ensure even browning.
