Hawaiian Double Coconut Parfaits

Following a spicy meal, nothing could be better than a creamy coconut pie served in a tall, slender wine glass or hurricane glass, especially if you like coconut. If you have fresh coconuts available and the time, try substituting fresh grated coconut for the shredded coconut in this recipe. If you would rather have a pie than a parfait, just press the flavored crumbs into a 9-inch pie plate.

1/2 pound crushed butter pecan cookies or vanilla wafers

1/2 cup (1 stick) melted butter

1/2 cup shredded or flaked coconut

1 cup milk

1 cup Coco Lopez or similar coconut cream

1/3 cup all-purpose flour

About 2/3 cup sugar

2 large eggs, slightly beaten

1 3/4 cups shredded or flaked coconut, divided (toast 1/4 cup*)

1 teaspoon Mexican vanilla

WHIPPED TOPPING

1 cup whipping cream

1/3 cup granulated sugar

1/2 teaspoon Mexican vanilla

In a large bowl combine the crushed cookies or wafers, melted butter, and 1/2 cup coconut. Set crumbs aside. In a heavy 3-quart saucepan, warm milk and cream together over medium heat. In a small bowl mix together flour and sugar. When the milk is warm, gradually stir in flour mixture, whisking constantly. Cook until thick. Cool, and add the eggs. Add the 1 1/2 cups coconut and vanilla. Combine well and set pudding aside.

If desired, prepare Whipped Topping. Place cream in a mixer bowl and add sugar and vanilla. Beat on highest speed until stiff. Using slender, tall parfait or wine glasses, layer crumbs and pudding, in that order, ending with pudding.

If desired, top with Whipped Topping, making pretty swirls. Scatter with toasted coconut and serve immediately.

Makes 6 to 8 servings.

*To toast coconut, place on a baking sheet and bake at 350°F (175°C) until slightly brown…3 to 5 minutes

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