Ingredients for Coconut Crunch Pudding Parfaits
- All Purpose Flour
- ½ cup packed light brown sugar
- ¼ cup (½ stick) unsalted margarine
- Flaked Coconut
- 2 cups whole milk
- ¼ cup all-purpose flour (or spelt flour)
- ¼ cup cornstarch
- Granulated Sugar
- a pinch of salt
- Half And Half Cream
- 2 large egg yolks
- Coconut Flavoring
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How to Make Coconut Crunch Pudding Parfaits
- **Coconut Crunch:** Preheat oven to 400°F (200°C). Combine 1 cup all-purpose flour (or spelt flour) and ½ cup packed light brown sugar in a medium bowl.
- Cut in ½ cup (1 stick) unsalted margarine using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in 1 cup shredded sweetened coconut.
- Rub the mixture between your fingers until no lumps of margarine remain.
- Press the crumb mixture into an ungreased 9x9 inch baking pan.
- Bake for 15-20 minutes, stirring with a fork every 5 minutes, until golden brown.
- Remove from oven and stir gently to break up any large clumps. Let cool completely.
- **Coconut Custard:** In a large glass bowl, microwave 2 cups whole milk for 3 minutes, or until very hot but not boiling.
- In a small bowl, whisk together ¼ cup all-purpose flour (or spelt flour), ¼ cup cornstarch, ½ cup granulated sugar (or honey/sucanat), and a pinch of salt.
- Gradually whisk in 1 cup half-and-half until smooth.
- Slowly pour the half-and-half mixture into the hot milk, whisking constantly.
- Microwave on high, stirring at least every minute, until the mixture boils and thickens (about 3-5 minutes).
- In a separate small bowl, whisk together ¼ cup of the hot milk mixture with 2 large egg yolks.
- Pour the egg yolk mixture back into the main custard mixture, whisking constantly.
- Cook for 1-2 minutes more, or until the custard has thickened further.
- Remove from microwave and stir in ¼ cup (½ stick) unsalted margarine, 1 cup shredded sweetened coconut, and 1 teaspoon vanilla extract (or your favorite flavoring).
- Press plastic wrap directly onto the surface of the custard to prevent a skin from forming.
- Let the custard cool completely.
- **Assembly:** Layer the cooled coconut custard and coconut crunch in parfait glasses or small dessert dishes, ending with a layer of crunch.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
125g
Fat
65g
Carbs
18g
