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.

Yield: 6 servings (serving size: 1 parfait)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 310
  • Calories from fat: 30%
  • Fat: 10.5g
  • Saturated fat: 5.8g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 7.5g
  • Carbohydrate: 46.7g
  • Fiber: 0.9g
  • Cholesterol: 85mg
  • Iron: 1.4mg
  • Sodium: 158mg
  • Calcium: 149mg

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)

Preparation

  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.
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