These healthier parfaits are perfectly portioned for a small sweet. But if you're craving a more substantial dessert, go ahead and enjoy a double helping. It's still a relatively light treat! See the post above for more options.
Author: Dole
Recipe type: Dessert
Cuisine: American
Serves: 8 servings
Ingredients
¼ cup + 1 tablespoon unsweetened coconut flakes
2 tablespoons + 2 teaspoons coconut sugar
2 tablespoons cornstarch
2 large eggs (see above the recipe for egg-free options)
1 cup unsweetened coconut milk beverage
1 ripe banana, mashed
2 tablespoons dairy-free buttery spread, divided
2 sheets dairy-free graham crackers (use gluten-free, if needed)
Instructions
Toast the coconut in a large skillet over medium-high heat for 4 minutes or until golden brown and fragrant, stirring frequently. Transfer the toasted coconut to a plate to cool.
In a small saucepan, whisk together the coconut milk, sugar, and starch until the starch is dissolved. Whisk in the eggs.
Place the pan over medium heat, and bring the mixture to a simmer, whisking constantly. Simmer it for 2 to 3 minutes, or until thickened, whisking constantly. It will thicken more as it cools.
Remove the pan from the heat, and whisk in the banana, 1 tablespoon buttery spread, and ¼ cup of the toasted coconut.
Let the coconut cream pie filling cool completely.
Melt the remaining 1 tablespoon of buttery spread.
Pulse the crackers in a food processor until small crumbs remain. Add the melted buttery spread and pulse until combined.
Divide the graham cracker mixture into 8 (4-ounce) glasses (about 1 tablespoon per glass). Gently press the mixture into the bottom of the glasses. Top with the coconut cream-banana mixture (about ¼ cup per glass), and sprinkle with the remaining 1 tablespoon of toasted coconut.
Enjoy warm or refrigerate until ready to serve.
Notes
Dairy-Free Whipped Cream Option: For that extra-special touch, add a dollop of homemade dairy-free coconut whip on the custard and then sprinkle with the toasted coconut.