With no refined sugar, minimal cream and quick to prepare, this is a dessert that fits the midweek mould to a tee. Get it in the freezer before you start to cook dinner and, by the time you’ve eaten and cleaned up, dessert's ready to go.






Skill level

Average: 2.6 (20 votes)


  • 350 g strawberries
  • 2½ tbsp honey
  • 1 tbsp lemon juice
  • 2 egg yolks
  • ½ tsp vanilla extract
  • 125 ml (½ cup) thickened cream
  • toasted coconut chips, to serve


  • 30 g macadamias
  • 3 mejool dates
  • 1 tbsp coconut chips
  • 2 tsp coconut oil or melted butter
  • 2 tsp honey

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Freezing time 1–2 hours

Roughly chop 250 g strawberries and place in a small saucepan with 1½ tablespoons honey, lemon juice and 40 ml water. Cover and bring to the boil. Remove the lid and simmer for 4–5 minutes until the strawberries break down and the liquid thickens slightly. Push the mixture through a fine-mesh strainer (discard seeds). Refrigerate for 15 minutes.

Combine egg yolks and 1 tablespoon honey in a heatproof bowl. Place the bowl over a pan of gently simmering water and cook, whisking constantly, for 6–8 minutes until thick and pale. Remove from the heat and allow to cool for 5 minutes. Stir in three quarters of the strawberry syrup.

Whisk the cream to firm peaks. Add the strawberry mixture and gently fold to combine. Line 2 x 1 cup capacity ramekins or moulds with plastic wrap and spoon in the parfait. Refrigerate until firm, 1–2 hours.

For the base, combine the macadamias, dates and coconut chips in a food processor and process until finely chopped. Add the coconut oil and honey and process until combined. Refrigerate until ready to use.

Slice the remaining 100 g strawberries into quarters. Divide the base between plates. Briefly dip the ramekin in hot water then, using the plastic wrap, gently unmould the parfaits and place on top of the base. Drizzle with the remaining syrup and top with strawberries.

Serve immediately.


Photography by Benito Martin. Styling by Lynsey Fryers.

Finch small jug from Country Road. Piazza plates from Papaya.