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.

How to Make It

Step 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.

Step 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.

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