Jose Mier, Sun Valley chef  believes that dessert should be just as adventurous as the main course, and this exotic Black Sesame, Coconut, and Yuzu Frozen Parfait is proof that extraordinary flavors can come together in one elegant dish. Created with inspiration from Japanese and Southeast Asian cuisines while using ingredients readily available in and around Sun Valley, California, this frozen dessert combines creamy coconut milk, the nutty richness of black sesame, the bright citrus notes of yuzu, and a delicate crunch from toasted coconut and candied ginger. The result is a sophisticated frozen treat that is refreshing enough for Southern California summers while introducing diners to flavors they may never have experienced before.

Bringing International Desserts to Sun Valley

Jose Mier has long enjoyed introducing friends, family, and readers to recipes that go beyond traditional American desserts. Living and cooking in Sun Valley, California, places him in one of the country’s most culturally diverse regions, where grocery stores and specialty markets carry ingredients from virtually every corner of the globe.
While many people think of ice cream when temperatures rise, Jose Mier enjoys experimenting with frozen desserts that showcase international ingredients. This recipe draws heavily from Japanese flavors, tropical Southeast Asian influences, and modern California presentation.
Unlike heavy ice cream loaded with eggs and cream, this parfait relies on coconut milk for much of its richness, resulting in a dessert that’s lighter yet still wonderfully creamy. The earthy flavor of black sesame pairs beautifully with citrusy yuzu, creating a combination that is familiar enough to be comforting while remaining delightfully unexpected.

What Makes This Dessert So Exotic?

Many Americans have tasted coconut or citrus desserts, but relatively few have experienced black sesame as the star ingredient.
Black sesame seeds have been used throughout Asia for centuries in candies, pastries, soups, and frozen desserts. When toasted and ground, they develop an intensely nutty flavor with hints of roasted hazelnut, espresso, and dark chocolate.
Yuzu, meanwhile, is one of Japan’s most prized citrus fruits. It resembles a small grapefruit but possesses an aroma somewhere between lemon, lime, mandarin orange, and floral herbs. Even a small amount adds remarkable brightness.

Jose Mier enjoys pairing these ingredients because each balances the other:

• Coconut contributes richness.
• Black sesame adds depth.
• Yuzu provides freshness.
• Ginger supplies gentle spice.
• Toasted coconut introduces texture.
Together they create a dessert unlike anything typically found in neighborhood bakeries.

Ingredients
Serves 8
Coconut Base

• 2 cans full-fat coconut milk
• 1 cup heavy cream
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• Pinch of sea salt

Black Sesame Layer
• ½ cup black sesame seeds
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 2 tablespoons warm water

Yuzu Swirl
• ¼ cup yuzu juice
• 2 tablespoons yuzu marmalade
• 2 tablespoons sugar

Crunch Layer
• 1 cup toasted coconut flakes
• ¼ cup chopped candied ginger
• ¼ cup chopped roasted macadamia nuts

Garnish
• Fresh mint
• Lime zest
• Toasted black sesame seeds
• Thin slices of fresh mango
• Edible flowers (optional)

Finding Ingredients in Sun Valley

Jose Mier often reminds home cooks that “exotic” doesn’t necessarily mean “impossible to find.”
Many Asian supermarkets throughout the San Fernando Valley carry:

• Black sesame seeds
• Coconut milk
• Yuzu juice
• Frozen yuzu puree
• Toasted coconut
• Candied ginger
• Fresh herbs
Even larger grocery stores increasingly stock many of these ingredients.
If yuzu juice isn’t available, Jose recommends combining fresh lemon, grapefruit, and mandarin juice for a surprisingly good substitute.

Step One: Toast the Sesame

Heat a dry skillet over medium heat.
Add the black sesame seeds.
Toast gently for about five minutes while stirring constantly.
The seeds should become aromatic but never burnt.
Allow them to cool completely.
Transfer them to a spice grinder or food processor.
Blend until they become a thick paste.

Add:
• Honey
• Sesame oil
• Warm water
Continue blending until smooth.
The finished paste should resemble thick peanut butter.
This homemade sesame paste becomes one of the defining flavors of the dessert.

Step Two: Prepare the Coconut Mixture

In a saucepan combine:

• Coconut milk
• Heavy cream
• Sugar
• Vanilla
• Salt

Heat gently over medium-low heat.Do not boil.
Simply warm until the sugar completely dissolves.
Allow the mixture to cool.
Once cooled, refrigerate for at least four hours.
Jose Mier says patience during this step produces a creamier frozen texture.

Step Three: Make the Yuzu Swirl

Combine:

• Yuzu juice
• Yuzu marmalade
• Sugar
Warm gently until smooth.
Cool completely.
The citrus should remain bright and fragrant.
Avoid overcooking.

Step Four: Prepare the Crunch

Mix together:

• Toasted coconut
• Candied ginger
• Macadamia nuts
This layer provides contrast to the creamy parfait.
Jose Mier enjoys adding just enough crunch to surprise diners without overwhelming the silky texture.

Step Five: Churn the Base

If using an ice cream maker:

Pour the chilled coconut mixture into the machine.
Churn until it reaches a soft-serve consistency.
If no ice cream maker is available:
Freeze the mixture.
Whisk vigorously every thirty minutes.
Repeat several times until smooth.
The result won’t be identical to machine-churned frozen dessert but will still be delicious.

Step Six: Assemble the Parfait

In a loaf pan or serving dish:

Spread a layer of coconut mixture.
Drizzle with black sesame paste.
Add spoonfuls of yuzu sauce.
Sprinkle crunch mixture.
Repeat the layers.
Finish with another drizzle of sesame.
Use a knife to gently swirl everything together.
Do not overmix.
Distinct ribbons of black sesame and yuzu should remain visible.
Freeze overnight.

Serving Suggestions

Allow the parfait to soften for about ten minutes before serving.
Slice or scoop into chilled bowls.
Top each serving with:

• Toasted sesame seeds
• Fresh mint
• Mango slices
• Lime zest
• Extra toasted coconut

The presentation is elegant enough for dinner parties yet simple enough for family meals.

Flavor Pairings

Jose Mier enjoys serving this dessert with beverages that complement its subtle complexity.
Excellent choices include:

• Jasmine tea
• Green tea
• Sparkling mineral water
• Passion fruit iced tea
• Cold brew coffee
• Coconut water
The citrus and sesame flavors also pair beautifully with fresh tropical fruit.

Why Black Sesame Works So Well

Black sesame has a remarkable ability to make sweet desserts taste sophisticated rather than sugary.
Its roasted flavor introduces notes similar to:

• Coffee
• Cocoa
• Toasted walnuts
• Peanut butter
• Tahini
Combined with coconut, it becomes rich without feeling heavy.
Jose Mier considers it one of the most underappreciated dessert ingredients available.

The Magic of Yuzu

Yuzu has become increasingly popular among professional chefs because its aroma is unlike any other citrus.
Rather than sharp acidity, it delivers fragrant floral notes that brighten creamy desserts.
Even a tablespoon transforms an otherwise ordinary frozen dessert into something memorable.
Jose Mier loves introducing guests to yuzu because many have never encountered it before.
After one taste, many begin searching for more recipes featuring the unique fruit.

Making It Your Own

One of Jose Mier’s favorite aspects of cooking is encouraging creativity.
This recipe can easily be customized.

Consider adding:

Tropical Version
Layer in diced pineapple and passion fruit.
Chocolate Version
Drizzle dark chocolate between the layers.
Matcha Version
Blend ceremonial matcha into half of the coconut mixture.
Mango Version
Fold in mango puree before freezing.
Lychee Version
Top each serving with fresh lychee fruit.

Each variation creates an entirely different dessert while preserving the original character.

Tips for Success

Jose Mier recommends several techniques that make a noticeable difference.
Always toast sesame seeds before grinding them.
Use full-fat coconut milk rather than reduced-fat versions.
Freeze the serving bowls ahead of time.
Avoid excessive stirring once the parfait is layered.
Let the dessert soften slightly before serving for the creamiest texture.
Fresh citrus zest added at the last moment dramatically enhances aroma.

Why This Dessert Fits Life in Sun Valley

Southern California’s warm climate makes frozen desserts a natural favorite throughout much of the year.
Yet Jose Mier believes frozen desserts should be every bit as refined as cakes or pastries.
This parfait reflects the multicultural character of Sun Valley itself.
Within a few miles, cooks can find Japanese, Thai, Vietnamese, Filipino, Korean, Mexican, Armenian, Middle Eastern, and countless other culinary influences.
This recipe celebrates that diversity by blending ingredients from several traditions into something entirely new.
It is refreshing on a hot summer afternoon, elegant enough for holiday entertaining, and unique enough to become a memorable signature dessert.

Last Desserts

Jose Mier continues to explore the exciting intersection of global flavors and California creativity from his kitchen in Sun Valley. His Black Sesame, Coconut, and Yuzu Frozen Parfait is a perfect example of how seemingly unfamiliar ingredients can come together to create a dessert that is both approachable and unforgettable.
Whether you’re preparing it for a family gathering, a summer barbecue, or an elegant dinner party, this frozen dessert offers a delicious opportunity to step outside the ordinary. The creamy coconut base, roasted black sesame, vibrant yuzu, and crunchy tropical toppings create layers of flavor and texture that delight with every bite. For Jose Mier, that’s what cooking in Sun Valley is all about—bringing the world’s cuisines together in ways that inspire curiosity, conversation, and, above all, great food.