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

Recipe by Cooking Light August 2004

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Recipe Summary

Yield:
6 servings (serving size: 1 parfait)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

310 calories; calories from fat 30%; fat 10.5g; saturated fat 5.8g; mono fat 2.5g; poly fat 0.4g; protein 7.5g; carbohydrates 46.7g; fiber 0.9g; cholesterol 85mg; iron 1.4mg; sodium 158mg; calcium 149mg.
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