Lemon Curd and Coconut Cream Parfait

Make the Low-Carb Lemon Curd

1. In a small heatproof bowl or small saucepan, whisk together the egg yolks, whole egg, 60g powdered erythritol, fresh lemon juice, lemon zest, and a pinch of salt until smooth.
2. Place over low heat (or over a double boiler of gently simmering water), whisking constantly for 6–8 minutes until the mixture thickens into a glossy, custard-like curd that coats the back of a spoon.
3. Remove from the heat immediately. Whisk in the cubed butter piece by piece until fully melted and emulsified.
4. Pour the curd into a shallow bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and set in the freezer or refrigerator for 10–15 minutes to cool down quickly.

Whip the Coconut Cream

1. Open the chilled can of coconut milk and scoop out only the firm, solid coconut cream from the top into a mixing bowl (reserve the remaining clear liquid for smoothies or cooking).
2. Add the vanilla extract and 2 tablespoons of powdered erythritol to the coconut cream.
3. Use a hand mixer or whisk to beat the coconut cream on medium-high speed for 2–3 minutes until light, fluffy, and holding soft peaks.

Assemble the Parfaits

1. Take 4 small glasses or dessert jars. Add a spoonful of toasted coconut flakes to the bottom of each glass for texture.
2. Spoon (or pipe) a generous layer of chilled lemon curd over the coconut base.
3. Follow with a layer of the whipped coconut cream, then repeat the layers once more until the glasses are filled.
4. Top each parfait with the remaining toasted coconut flakes, a light pinch of extra lemon zest, and a sprig of fresh mint before serving immediately or chilling until dessert time.