**If you can’t find coconut cream (I find mine at Trader Joe’s near the salsas), feel free to use a can of full-fat coconut milk. Refrigerate the can overnight. Remove the can from the fridge the next day, flip the can over, and open it from the bottom. Pour out the liquid and save for another use. Scoop the coconut cream (the thick white stuff), and use it in place of the coconut cream in this recipe.
**If you use a can of coconut cream here, you probably won’t use all of the lemon whip in these two parfaits. Have no fear! Simply place in an air-tight container in the fridge, and serve with some fresh summer berries for dessert!