Coconut Parfaits Recipes

COCONUT PARFAITS

Steps:

• In a large saucepan, combine water and sugar. Bring to a boil over medium heat; boil for 5 minutes. Remove from the heat; cool for 10 minutes. Stir in coconut and vanilla. Cool to room temperature. , In a small bowl, beat cream until soft peaks form; fold into coconut mixture. Pour into dishes. Freeze 1 hour or overnight. Just before serving, sprinkle with almonds and coconut.

COCONUT-GRANOLA YOGURT PARFAITS

Steps:

• Preheat oven to 325°. In a small saucepan, combine pomegranate juice, sugar and lemon juice. Bring to a boil; cook until liquid is reduced by half. Stir in butter and brown sugar until sugar is dissolved. Remove from heat; stir in salt, spices and vanilla., In a large bowl, combine oats, coconut and cashews. Drizzle with pomegranate juice mixture; toss to combine. Transfer to a greased 15x10x1-in. baking pan, spreading evenly., Bake 20-25 minutes or until lightly browned, stirring halfway. Cool on a wire rack. When completely cooled, stir in cranberries and chocolate chips., For parfaits, in a bowl, mix yogurt, 4 tablespoons honey, lime zest and lime juice until blended. To serve, layer 1/4 cup yogurt mixture, 2 tablespoons granola, 3 tablespoons chopped apple and 1 tablespoon pomegranate seeds in each of eight parfait glass. Repeat layers. (Save remaining granola for another use; store in an airtight container.), Drizzle parfaits with remaining honey. Serve immediately.

COCONUT MANDARIN PARFAITS

Steps:

• Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min or until well blended.
• Spoon half of the pudding evenly into 4 dessert glasses, and drop a few mandarin orange slices into the pudding.
• Let pudding set for 5-10 minutes.
• Cover with few mandarin slices, touching the edge of glass.
• Top orange slices with a spoonful of sheredded coconut, rest of pudding, then the rest of coconut.
• There is no set amount for each serving, just divide the layers evenly for four servings. You can also get creative with your ingredients -- like substituting bananas for the oranges. I think two average-sized bananas would work.

COCONUT CREAM AND CHOCOLATE RICE CAKE PARFAIT

Steps:

• Preheat the oven to 400 degrees F. Grease a 1/3 hotel pan that is 2 1/2-inches deep, about 3 quarts in size, with the room temperature butter. Set aside.
• Add the rice flour to a medium bowl and whisk in the liquid egg substitute until thoroughly combined. Set aside.
• Place the chocolate in a heatproof bowl and set aside. Place the oat milk in a saucepan with the cinnamon sticks and bring to a simmer. Once simmering, pour over the chocolate and cover with a plate, pot lid or whatever will cover the top of the bowl. After at least 5 minutes, remove the cinnamon sticks and whisk the chocolate until smooth. Add the chocolate ganache to the rice flour mixture and carefully stir to combine. Pour into the greased pan and put into the oven. Bake until evenly browned, about 10 minutes.
• Remove from the oven and let cool slightly, about 5 minutes. Turn the cake out onto a wire rack lined sheet tray and let cool completely at room temperature.
• Remove the top cream from the coconut cans and discard or reserve for another use. Pour the rest of the coconut can contents into the bowl of a stand mixer fitted with a whisk attachment. Whisk until thickened and holds stiff peaks. Set aside and save in the refrigerator until the cake is completely cooled.
• Make the parfaits in rocks glasses. Cut out small circles of the cake to fit them - 2 to 3 inches in size. Place a piece of cake on the bottom, top with the coconut whipped cream and repeat until you end with the dollop of cream on top. Dust cocoa powder on top for garnish and serve.

COCONUT PUMPKIN PARFAITS

Steps:

• In 10-inch skillet, melt butter over medium heat. Stir in remaining nut topping ingredients; cook 1 to 2 minutes, stirring occasionally, until sugar is dissolved and nuts are golden brown. Set aside.
• In medium bowl, beat cream cheese, pumpkin, granulated sugar, vanilla and pumpkin pie spice with electric mixer on medium speed until smooth and creamy. Gently fold in whipped cream.
• Into each of 8 (2- to 3-oz) glasses, layer 2 tablespoons mousse, 2 tablespoons yogurt, 2 tablespoons mousse and 2 tablespoons nut topping.