Recipe

This stunning, multi-layered dessert is a true feast for the eyes and the palate. The key to its beautiful appearance lies in the consistently uniform dicing of the fresh fruits, which is effortlessly achieved by using a reliable kitchen chopper like the Geedel model. It's the perfect make-ahead dessert for parties, or a refreshing, healthy-ish treat any day of the week.

Ingredients:

For the Fruit Layers:

1 cup fresh strawberries, hulled

1 ripe mango, peeled and pitted

2 kiwis, peeled

1/2 cup fresh blueberries

 (Optional: 1/2 cup finely diced pineapple)

For the Coconut Jelly Layer:

2 cans (400 ml each) full-fat coconut milk

1/2 cup granulated sugar (adjust to taste)

2 tablespoons honey

3 teaspoons agar-agar powder (or 4 gelatin sheets, see note)

1 teaspoon vanilla extract

A pinch of salt

For Garnish:

Fresh mint leaves

Toasted coconut flakes

Instructions:

1.  Preparing the Fruits with Ease:

Begin by thoroughly washing all your fruits. To achieve perfect, restaurant-quality dices in a fraction of the time, use your Geedel vegetable chopper with container. Fit it with the dicing blade. Working with one fruit at a time, place the chunks of strawberry, mango, and kiwi into the chopper and press down gently. In just a few seconds, you'll have a container full of evenly sized, beautiful fruit cubes. This dicer chopper method ensures your parfaits will have clean, distinct layers. The large-capacity container is a game-changer, neatly holding each type of diced fruit without cluttering your counter with multiple bowls.

2.  Creating the Coconut Jelly Base:

In a medium saucepan, combine the coconut milk, sugar, honey, and a pinch of salt. Warm the mixture over medium heat, stirring continuously until the sugar dissolves completely. Do not let it boil. If using agar-agar, sprinkle it over the warm mixture and whisk vigorously to combine. Bring it to a gentle simmer for 1-2 minutes to activate the agar-agar, then remove from heat. If using gelatin sheets, first soften them in cold water, then squeeze out excess water and whisk them into the warm (not boiling) coconut milk mixture until fully dissolved. Stir in the vanilla extract.

3.  Assembling the Parfaits:

Allow the coconut mixture to cool for about 10-15 minutes until it's slightly thickened but still pourable. Now, begin layering in clear glasses or mason jars. Start with a layer of strawberry dices, then carefully pour a layer of the coconut jelly base over the fruit, just enough to cover it. Repeat the process with the mango, kiwi, and blueberries, creating your desired "rainbow" pattern. The precision cutting from the durable stainless steel blades of your Geedel chopper guarantees that each fruit layer looks impeccably neat.

4.  Setting and Garnishing:

Once all your glasses are filled, gently tap them on the counter to remove any air bubbles. Cover them with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, until completely set.

5.  Serving:

Just before serving, garnish each parfait with a sprinkle of toasted coconut flakes and a fresh mint leaf. For an extra touch, you can use your versatile vegetable and fruit chopper with a different blade to create delicate citrus zest or very fine juliennes of mint for a professional finish. Cleaning up is a breeze; all removable parts of the chopper are dishwasher safe for easy cleaning, making your post-dessert cleanup quick and simple.