Coconut Parfaits Recipe
Coconut Parfaits Recipe photo by Taste of Home
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Coconut Parfaits Recipe

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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
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. + freezing Cook: 5 min. + cooling
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. + freezing Cook: 5 min. + cooling

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

Nutritional Facts

1 each: 433 calories, 33g fat (22g saturated fat), 82mg cholesterol, 91mg sodium, 34g carbohydrate (29g sugars, 2g fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Coconut Parfaits in Reminisce January/February 1997, p45

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mreaban User ID: 4559629 15572
Reviewed Jun. 7, 2011

"Delicious and so simple to make!"

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