Iced Parfait – a delicious recipe with water, sugar, egg yolks, coconut, heavy cream, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a medium saucepan over medium heat, combine the sugar and water and cook to the fine thread stage.
2
In a medium mixing bowl, beat the egg yolks.
3
While the machine is running, pour the sugar mixture into the egg yolks, mixing until the mixture is cool.
4
Add the coconut extract.
5
In a small bowl, whip the chilled cream and milk together until very firm.
6
Fold the whipped cream into the egg mixture, then slowly fold in the toasted coconut.
7
Pour into a loaf pan and freeze for 6 hours.
8
Just before serving, dip the mold in warm water to slightly loosen it from the sides of the mold.
9
Set a platter on top of the mold and invert.
10
Garnish with more coconut and mint sprigs.
473
kcal
Calories
24
g
Fat
54
g
Carbs
12
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/3 cup water, 1 cup sugar, 3 egg yolks, 1 tablespoon coconut extract, and more.
Yes, Iced Parfait 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.
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