Coconut Crunch Parfaits

Around my home, any time of the year is the right time to enjoy coconut! So get ready to dig into these cute little Coconut Crunch Parfaits! My boys love coconut and are always asking me to make something with the sweet flaky stuff in it! So I whipped up these in no time, and yes, pretty much they were devoured in no time too! For a little texture in between the silky pudding base, I added some incredible crunchy Madagascar Vanilla Bean cookies that I found at my local Raley’s store along with a sprinkling of heavenly sweet shredded coconut. If you’ve got coconut lovers in your home you can’t go wrong with these little gems!
Coconut Crunch Parfaits
(pudding filling adapted  from Jamie Cooks it Up)

1 pint heavy whipping cream
2 tablespoons confectioners’ sugar
1 teaspoon vanilla extract
2 (3.4 ounce) packages coconut cream instant pudding
2 pints heavy whipping cream
1/2 cup whole milk
1/4 cup sour cream
1/4 teaspoon pure vanilla extract
dash salt
1/4 cup sweetened coconut
32 Mini vanilla cookies
Sweetened coconut

First make the whipped cream. In a large bowl of an electric mixer with the whisk attachment, add the heavy whipping cream and beat on high until soft peaks form. Then add the sugar and vanilla and continue beating until stiff peaks form. Put in the refrigerator until ready to use.

For the filling: In a large bowl of an electric mixer, add the pudding mix along with 2 pints of the heavy whipping cream and 1/2 cup milk. Mix the ingredients on low-speed for about 30 seconds to incorporate, stop mixer and scrape the bottom of your mixer with a rubber spatula to be sure everything is blended. Then mix on medium speed until the pudding is thick. Add the vanilla extract and sour cream. Mix until just until combined. Remove bowl from mixer and add the 1/2 cup of sweetened coconut and gently stir by hand just until blended.

To assemble, in 6-8 small glasses, layer as follows: 1 crumbled cookie, a scoop of coconut pudding, sprinkle of coconut, 2 crumbled cookies and repeat ending with pudding. Then top with a scoop of whipped cream and sprinkle generously with coconut. Refrigerate for at least 1 hour.

All I can say is YUM!  Enjoy this delicious Coconut Crunch Parfait, it’s a great little dessert and your family will enjoy having their very own personal parfait!



8 thoughts on “Coconut Crunch Parfaits

  1. I will definitely have to make this for my son to welcome him home. He is on a home stay student exchange in Kyoto Japan and I have just been reliably informed that he and 9 friends have just demolished a monster 6 kilo, 10,000 yen parfait in a record breaking 24 minutes.

  2. Greetings! This is my first visit to your site, and it is beautiful. What great recipes, adn all you food looks wonderful! I am so glad I stopped by. I’ll be back!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.