Tropical Fruit Parfaits with Vanilla Nut Whip: A Plant-Powered, Anti-Inflammatory Treat


Beverly Lynn Bennett is back, and this time she’s taking aim at inflammation. The longtime vegan chef and author has been quiet for a few years, but that doesn’t mean she hasn’t been very busy. Beverly has THREE books coming out this year, and the first one, Anti-Inflammatory Foods and Recipes, was just released a few months ago. To kick off her book trio, I’ve got a few helpful tidbits to share and a sample recipe for her Tropical Fruit Parfaits.

Tropical Fruit Parfaits Recipe with Dairy-Free Vanilla Nut Whipped Topping: A Plant-Powered, Anti-Inflammatory Treat

Inflammation can instigate or exacerbate a wide range of illnesses, including arthritis, cancer, Crohn’s disease, diabetes, heart disease, and even Alzheimer’s. Poor diet is the primary driver of chronic inflammation, so your food choices can make a crucial difference.

Anti-Inflammatory Foods and Recipes - a plant-based, vegan cookbook by chef Beverly Lynn BennettIn Anti-Inflammatory Foods and Recipes, Beverly explains the differences between acute and chronic inflammation, details their specific health effects, and outlines simple lifestyle strategies to minimize the damage that chronic inflammation can cause.

She also identifies the most health-protective foods with the highest concentrations of phytochemicals and other essential inflammation-fighting nutrients. And then she gives you 75 recipes to enjoy them!

Just some of the recipes in Anti-Inflammatory Foods and Recipes include Mayan Black Beans, Island Fruit Salad on Greens, Mediterranean Roasted Vegetables, Smoky Pumpkin-Chipotle Soup, Superfood Smoothie Bowl, Mexican Hot Chocolate Cake, and the Tropical Fruit Parfaits below. Enjoy it as just a taste of Beverly’s fabulously easy plant-based recipes.

Tropical Fruit Parfaits Recipe with Dairy-Free Vanilla Nut Whipped Topping: A Plant-Powered, Anti-Inflammatory Treat

Special Diet Notes: Tropical Fruit Parfaits with Vanilla Nut Whip

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan, plant-based, paleo-friendly, and vegetarian.

5.0 from 2 reviews
Tropical Fruit Parfaits with Vanilla Nut Whip
Prep time
Total time
One bite of these gorgeous parfaits and your taste buds will travel to a tropical island paradise without ever leaving home. They’re made with alternating layers of vanilla-infused, nut-based whipped topping and a luscious blend of goji berries, kiwi, mango, and papaya, all of which are anti-inflammatory superstars.
Serves: 4 servings
Vanilla Nut Whipped Topping (Makes 1½ cups)
  • 2 cups + ½ cup warm water, divided
  • 1½ cups raw macadamia nuts
  • 6 pitted soft dates
  • 1½ teaspoons vanilla extract
  • Put 2 cups of the water and the macadamia
Tropical Fruit Parfaits
  • Juice of 1 orange
  • 1⁄3 cup goji berries
  • 1 papaya, peeled and diced
  • 1 mango, peeled and diced
  • 2 kiwi, peeled, quartered lengthwise, and thinly sliced
  • 1½ cups Vanilla-Nut Whipped Topping (recipe below)
  • 2 tablespoons unsweetened shredded coconut
Vanilla Nut Whipped Topping
  1. Put the 2 cups water and macadamia nuts in a medium bowl. Put the dates and remaining ½ cup water in a small bowl. Let the nuts and dates soak for 1 hour or longer.
  2. Drain the macadamia nuts but do not drain the dates.
  3. Put the macadamia nuts, the dates and their soaking liquid, and the vanilla extract in a blender and process until smooth. Scrape down the blender jar and process until thick and creamy, 3 to 5 minutes.
  4. Store the topping in an airtight container in the refrigerator for up to 5 days. Serve it cold.
Tropical Fruit Parfaits
  1. Put the orange juice and goji berries in medium bowl and set aside for 5 minutes to rehydrate the goji berries. Add the papaya, mango, and kiwi, and stir to combine.
  2. Set out four large glasses or dessert dishes. Layer one-eighth of the fruit mixture and 3 tablespoons of the Vanilla-Nut Whipped Topping in the bottom of each glass or dessert dish. Repeat the layers, and then top with ½ tablespoon of the shredded coconut. Serve immediately.
Variation: Replace any of the suggested fruits with other tropical fruits, such as dragon fruit, guava, passion fruit, or star fruit.

This recipe is reprinted with permissions from Anti-Inflammatory Foods and Recipes by vegan chef Beverly Lynn Bennett.
Nutrition Information
Calories: 683 Fat: 42g Saturated fat: 8g Sodium: 25mg Fiber: 14g Protein: 10g

More Anti-Inflammatory Treats

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Raw Carrot Cake with Lemon Cashew Frosting Recipe (vegan, dairy-free, gluten-free, grain-free, plant-based and paleo-friendly)

Pink Cadillac Smoothie (vegan, gluten-free & allergy-friendly)

Pink Cadillac All Fruit Smoothie Recipe - just 3 ingredients in this healthy, dairy-free, vegan blend

Pure Chocolate Truffles (vegan, gluten-free & soy-free)

Pure Chocolate Truffles Recipe (dairy-free, vegan, no sugar added)

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Pingback: Shredded Vegetable & Kale Pancakes Recipe (Vegan & Anti-Inflammatory)

  2. I need to research more about anti-inflammatory foods! I have been having some pretty bad headaches since having my fourth baby and I need to try new ways to heal it with food! Also I’m loving this summery food scene and wishing it was real life for me right now!

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