Coconut Crunch Pudding Parfaits Recipe

Name: Coconut Crunch Pudding Parfaits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Coconut Crunch; 1/2 cup all-purpose flour or 1/2 cup light spelt flour; 2 tablespoons brown sugar, packed or 2 tablespoons sucanat; 1/4 cup hard margarine or 1/4 cup butter, chilled; 1/2 cup flaked coconut; Coconut Custard; 1 1/3 cups milk; 2 tablespoons flour or 2 tablespoons light spelt flour; 2 tablespoons cornstarch; 1/3 cup granulated sugar or 1/4 cup honey; 1/4 teaspoon salt; 2/3 cup half-and-half cream (blend, in Canada); 2 large egg yolks, fork-beaten; 2 teaspoons hard margarine or 2 teaspoons butter; 1/2 cup flaked coconut; 2 teaspoons coconut flavoring or 1 teaspoon vanilla

Servings: persons

Coconut Crunch
1/2 cup all-purpose flour or 1/2 cup light spelt flour
2 tablespoons brown sugar, packed or 2 tablespoons sucanat
1/4 cup hard margarine or 1/4 cup butter, chilled
1/2 cup flaked coconut
Coconut Custard
1 1/3 cups milk
2 tablespoons flour or 2 tablespoons light spelt flour
2 tablespoons cornstarch
1/3 cup granulated sugar or 1/4 cup honey
1/4 teaspoon salt
2/3 cup half-and-half cream (blend, in Canada)
2 large egg yolks, fork-beaten
2 teaspoons hard margarine or 2 teaspoons butter
1/2 cup flaked coconut
2 teaspoons coconut flavoring or 1 teaspoon vanilla

1
Coconut Crunch: Combine flour and brown sugar in medium bowl. Cut in margarine until crumbly. Add coconut. Rub mixture until no lumps of margarine remain. Turn into ungreased 9x9 pan.
2
Bake at 400u00b0F for about 20 minutes, stirring with fork every 5 minutes, until golden. Stir to break up large clumps. Cool. Makes 1 1/3 cups crunch.
3
Coconut Custard: Microwave milk (and honey, if using) in glass bowl for 3 minutes, or until very hot but not boiling.
4
Combine flour, cornstarch, sugar (if using) and salt in small bowl. Gradually stir in half-and-half (or blend) until smooth. Slowly stir into milk. Microwave until boiling and thickened (about 4-5 minutes) stirring at least every minute.
5
Combine some of milk mixture with egg yolks. Mix well. Stir into milk mixture. Cook 1-2 minutes more until thickened.
6
Stir in margarine, coconut and flavouring. Cover with plastic wrap directly on surface to prevent skin forming. Cool. Makes 2 1/3 cups custard.
7
Layer custard and crunch several times in parfait glasses, ending with crunch.

588

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Coconut Crunch, 1/2 cup all-purpose flour or 1/2 cup light spelt flour, 2 tablespoons brown sugar, packed or 2 tablespoons sucanat, 1/4 cup hard margarine or 1/4 cup butter, chilled, and more.

Yes, Coconut Crunch Pudding Parfaits falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Crunch Pudding Parfaits

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