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Coconut Parfaits

 Coconut Parfaits
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
2 ServingsPrep: 15 min. + freezing Cook: 5 min. + cooling


  • 6 tablespoons water
  • 3 tablespoons sugar
  • 1/2 cup flaked coconut
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 1/2 cup heavy whipping cream
  • 1 tablespoon sliced almonds, toasted
  • 1 tablespoon flaked coconut, toasted


  • 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.