Coconut Parfaits Recipe

Coconut Parfaits Recipe photo by Taste of Home

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EVERY TIME I serve this simple but elegant dessert to guests, I have to give them the recipe, too. I found this dessert recipe in the early '50s and since then, it has earned a place in my tried-and-true file. I had to make adjustments to prepare it for two people, but it can be easily increased to serve any number. -Merval Harvey, Glennie, Michigan

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Coconut Parfaits Recipe

Prep: 15 min. + freezing Cook: 5 min. + cooling

Yield: 2 Servings

15 5 20

Ingredients

6 tablespoons water
3 tablespoons sugar
1/2 cup flaked coconut
1-1/2 teaspoons vanilla extract
1/2 cup heavy whipping cream
1 tablespoon sliced almonds, toasted
1 tablespoon flaked coconut, toasted

Directions

In a large saucepan, combine water and sugar. Bring to a boil over medium heat; boil for 5 minutes. Remove from the heat; cool for 10 minutes. Stir in coconut and vanilla. Cool to room temperature.
In a small bowl, beat cream until soft peaks form; fold into coconut mixture. Pour into dishes. Freeze 1 hour or overnight. Just before serving, sprinkle with almonds and coconut. Yield: 2 servings.

Nutritional Facts 1 serving (1 each) equals 433 calories, 33 g fat (22 g saturated fat), 82 mg cholesterol, 91 mg sodium, 34 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Coconut Parfaits in Reminisce January/February 1997, p45