Guiltless Perfection: Pineapple, Strawberry, and Lychee Parfait Recipe

8 months ago

pineapple, strawberry, and lychee parfait

Back then, parfaits were served on decorative plates rather than in the tall glasses that we’re used to nowadays. Still, its main attraction as a layered dessert remains, ready to delight your craving for something chilled and healthy. Forget about ice cream—parfait is way healthier than the more popular frozen dessert.


Pineapple, Strawberry, and Lychee Parfait
Makes 6-8 servings


2 Ripe pineapples, peeled, cored, and cut into 1 ½ -inch pieces

¾ cup + 2 Tbsps Granulated sugar

2 cups Water

½ cup Fresh mint sprigs, plus more for garnish

4 cups Ripe strawberries, hulled, cut in half lengthwise

16 Fresh lychees, peeled and pitted (or 1 can lychees, drained), and cut in half lengthwise, if large


  1. Working in batches, pulse the pineapples in a food processor until all are crushed.
  2. In a large saucepan, bring ¾ cup of the sugar and water to a boil over high heat. Add the pineapple and let the mixture return to a boil. Skim away and discard any foam that rises to the surface. Boil for another minute then remove the pan from the heat.
  3. Add mint sprigs and let mixture cool to room temperature. When cool, discard mint leaves and transfer pineapple to a bowl. Cover and refrigerate until well chilled, at least four hours or up to two days.



  1. An hour before serving, mix the strawberries with the remaining sugar and refrigerate.
  2. To serve, drain the liquid from the pineapple in a sieve set over a bowl. Reserve pineapple syrup for other uses.
  3. Divide the crushed pineapple into tall parfait glasses, filling half-way. Top with chilled strawberries and lychees. Garnish with a sprig of fresh mint leaves and serve immediately.


Recipe by Chef Juan Carlo Estagle
Photographed by Floyd Jhocson of Studio 100


Care for more desserts?

Truly Sugar-Free Apple Pie

Easy Mango Tiramisu


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