With the flavors of strawberries, pomegranate, passion fruit, and coconut–complete with a nut crunch–this is a super easy to prep, refreshing dessert you’ll love to serve.
We love when family and friends tell us that they have a recipe for BCP. They know that BCP is about tried-and-true family favorites. And if they are offering it to us, it must be something they felt was easy, delicious, and family-friendly.
And we know you all love a dessert that needs (almost) no prep. Like our Strawberry Lotus and Granola Dessert or our Halva Pistachio Silan that we somehow never tire of. With these desserts, all you need to do ahead of time is make sure you have the ingredients on hand!
Well, guess what? Here is a new dessert that needs very little preparation! All you need is to blend together the strawberries and pomegranate juice and you are done with the prep. The rest happens on Shabbos or Yom Tov.
A few months ago, my sister-in-law Sheva told me I must talk to her niece Chumie, who she said should be a BCP recipe writer. When Chumie’s brother was engaged, she invited his kallah for an impromptu family gathering. She wanted to serve a light, refreshing parve dessert–something that was quick and easy to prep and serve.
This recipe, that she received from her friend Shaindy K., was perfect (we love those recipes that get recommended among friends and tested out before they come to us!).
It was super easy. And a little different. It used mostly ready ingredients. And, most importantly, it was absolutely delicious.
All Chumie needed to remember to do ahead was blend the strawberry-pom mixture and remember to thaw it when the meal starts.
Then, when dessert time comes, it’s a breeze to assemble.
Just scoop some of the pom- strawberry mixture and a scoop of sorbet.
Add some Coco Whip.
Then add some coconut chips and nut crunch.
Chumie had also added some crushed Viennese Crunch, if you want to include that too.
When Sheva tried the dessert, she was so enthusiastic, she sent me two photos of the finished product along with the products I would need to buy to recreate it. A selection of dessert glasses here.
(Sheva shared with us 2 popular recipes on BCP, Mrs. Ort Crunchy Cabbage Salad and Skirt Steak Wraps and so we trust her completely!)
Frozen Strawberry Passion Crunch
Ingredients
- 12 oz frozen strawberries
- 1 ½ cups pomegranate juice
- 1 container Coco Whip (by So Delicious brand)
- 1 pint Sharon's passion fruit sorbet
- coconut chips
- Bakers Choice nut crunch
Instructions
- Start by blending the strawberries and the pomegranate juice in a food processor fitted with a knife blade. Blend until smooth and liquefied. At this point you can either freeze this in a container (to be scooped later) or divide into ramekins or glasses that you will be using when serving. We give you two options because we know you don't always have room to store glasses in the freezer. Freeze until ready to serve. This is the extent of the prep.
- Remove the strawberry/pomegranate mixture from the freezer during the meal so that it softens a bit until you are ready to serve.
To Assemble:
- Break down the frozen strawberry/pomegranate liquid with a spoon and scoop into cups.
- Top with one scoop of passion fruit sorbet, and one or two smaller scoops of Coco Whip. Sprinkle with coconut chips and nut crunch. Serve immediately.
- Tip: if you want, you can assemble the entire thing in advance and return to the freezer. Simply allow about 20 min to thaw before serving. Suggestion: you can add some pomegranate arils or blueberries if you prefer.
|