Coconut Cream Pie Parfaits

To toast coconut, spread it on a baking sheet. Bake at 375º for 5 minutes or until lightly brown, stirring occasionally.


6 servings (serving size: 1 parfait)

Recipe from

Cooking Light

Nutritional Information

Calories 310
Caloriesfromfat 30 %
Fat 10.5 g
Satfat 5.8 g
Monofat 2.5 g
Polyfat 0.4 g
Protein 7.5 g
Carbohydrate 46.7 g
Fiber 0.9 g
Cholesterol 85 mg
Iron 1.4 mg
Sodium 158 mg
Calcium 149 mg


1/2 cup all-purpose flour
1/2 cup sugar
2 1/4 cups fat-free milk
2 large eggs, lightly beaten
3/4 cup flaked sweetened coconut, toasted and divided
2 teaspoons vanilla extract
1 cup plus 2 tablespoons reduced-calorie vanilla wafer crumbs (about 26 cookies, crushed)
1 1/2 cups canned whipped light cream (such as Reddi-wip)


Lightly spoon flour into a dry measuring cup; level with a knife. Place flour and sugar in a medium saucepan; gradually whisk in milk. Cook over medium heat until thick and bubbly, stirring constantly. Place eggs in a bowl; gradually whisk half of milk mixture into eggs. Pour egg mixture into saucepan; stir well. Cook 1 minute or until thick. Remove from heat; stir in 1/2 cup coconut and vanilla. Cover surface of coconut mixture with plastic wrap; chill.

Spoon 1 1/2 tablespoons wafer crumbs into each of 6 (8-ounce) glasses; top each with about 3 tablespoons coconut mixture and 2 tablespoons whipped cream. Repeat layers once, ending with whipped cream. Sprinkle parfaits evenly with remaining coconut.

August 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note