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Coconut Cream Pie Parfaits

Yield 6 servings (serving size: 1 parfait)
To toast coconut, spread it on a baking sheet. Bake at 375º for 5 minutes or until lightly brown, stirring occasionally.

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.