Here’s a luscious and tropical Coconut Cream Pie Parfait—a no-bake, layered dessert with creamy coconut custard, whipped cream, toasted coconut, and a buttery graham cracker crust. It’s light yet indulgent and perfect for coconut lovers!
Ingredients:
For the Coconut Custard:
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1 (13.5 oz) can coconut milk (full-fat)
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1 cup whole milk (or half-and-half)
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½ cup granulated sugar
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3 tbsp cornstarch
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¼ tsp salt
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2 large egg yolks
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1 tsp vanilla extract
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1 cup sweetened shredded coconut
For the Graham Cracker Crust Layer:
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1½ cups graham cracker crumbs
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¼ cup melted butter
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1 tbsp sugar
For the Whipped Cream Topping:
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1 cup heavy whipping cream
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2 tbsp powdered sugar
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½ tsp vanilla extract
For Garnish:
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½ cup toasted coconut flakes
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Fresh berries (optional)
Instructions:
1. Make the Coconut Custard:
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In a saucepan, whisk together coconut milk, milk, sugar, cornstarch, salt, and egg yolks.
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Cook over medium heat, stirring constantly, until thickened (about 8–10 minutes).
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Remove from heat, stir in vanilla and shredded coconut, then let cool slightly. Cover with plastic wrap (pressed onto the surface) and chill for 2 hours.
2. Prepare the Crust Layer:
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Mix graham cracker crumbs, melted butter, and sugar. Press a spoonful into the bottom of each serving glass (or layer in one large trifle dish).
3. Whip the Cream:
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Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
4. Assemble the Parfaits:
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Layer in glasses: graham cracker crust → coconut custard → whipped cream. Repeat.
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Top with toasted coconut and berries. Chill for 1 hour before serving.
Tips & Variations:
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For a quicker version, use instant coconut pudding mix instead of custard.
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Add tropical flair with diced mango or pineapple between layers.
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Make it vegan with coconut whipped cream and dairy-free butter.
This dessert is creamy, coconutty, and dreamy—perfect for parties or a sweet treat! 🥥✨ Let me know if you’d like a baked coconut cake or macaroon version instea.