Total Time
25mins
Prep 10 mins
Cook 15 mins

This is a tropical twist on a recipe I found in a magazine. I used one 11 oz can of mandarin oranges, but you can adjust how much you use to your own tastes. You can also use Vanilla instant pudding, and 1 - 2 tsp of coconut extract. You can easily double the recipe if your dessert glasses are taller.

Ingredients Nutrition

Directions

  1. Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min or until well blended.
  2. Spoon half of the pudding evenly into 4 dessert glasses, and drop a few mandarin orange slices into the pudding.
  3. Let pudding set for 5-10 minutes.
  4. Cover with few mandarin slices, touching the edge of glass.
  5. Top orange slices with a spoonful of sheredded coconut, rest of pudding, then the rest of coconut.
  6. There is no set amount for each serving, just divide the layers evenly for four servings. You can also get creative with your ingredients -- like substituting bananas for the oranges. I think two average-sized bananas would work.
Most Helpful

5 5

May I ask, can I be the new Parfait Zaar Czar? Made for PAC Spring 2010.

5 5

These were quite good! I used vanilla sugar-free pudding and added the coconut extract, as suggested. The combo of flavors was very refreshing and made for a perfect no-guilt dessert for me and DH. I love the versatility of this as well, since you can mix and match fruits and/or pudding flavors. Thanks Vicky!

5 5

How can something so incrediby simple taste so amazing??? This is a fantastic recipe - everybody thoroughly enjoyed this guilt-free treat! The flavours go perfectly together. I did the vanilla pudding & coconut extract method because I couldn't find coconut pudding. My guests were dreaming up new concoctions for me to try using different fruit & pudding flavours - lol!

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