Coconut Crunch Pudding Parfaits

Delicious and not too sweet. You may use spelt flour as an alternative to wheat, and honey and sucanat instead of sugar. Instructions are long, but not too difficult.

• Ready In: 40 mins
• Serves: 4-5

Ingredients

• Coconut Crunch

• 1⁄2 cup all-purpose flour or 1⁄2 cup  light  spelt flour
• 2  tablespoons brown sugar, packed or 2  tablespoons  sucanat
• 1⁄4 cup  hard margarine or 1⁄4 cup butter, chilled
• 1⁄2 cup flaked coconut

• Coconut Custard

• 1 1⁄3 cups milk
• 2  tablespoons flour or 2  tablespoons  light  spelt flour
• 2  tablespoons cornstarch
• 1⁄3 cup granulated sugar or 1⁄4 cup honey
• 1⁄4 teaspoon salt
• 2⁄3 cup half-and-half cream (blend, in Canada)
• 2  large  egg yolks, fork-beaten
• 2  teaspoons  hard margarine or 2  teaspoons butter
• 1⁄2 cup flaked coconut
• 2  teaspoons  coconut flavoring or 1  teaspoon vanilla

Directions

1. Coconut Crunch: Combine flour and brown sugar in medium bowl. Cut in margarine until crumbly. Add coconut. Rub mixture until no lumps of margarine remain. Turn into ungreased 9x9 pan.
2. Bake at 400ºF for about 20 minutes, stirring with fork every 5 minutes, until golden. Stir to break up large clumps. Cool. Makes 1 1/3 cups crunch.
3. Coconut Custard: Microwave milk (and honey, if using) in glass bowl for 3 minutes, or until very hot but not boiling.
4. Combine flour, cornstarch, sugar (if using) and salt in small bowl. Gradually stir in half-and-half (or blend) until smooth. Slowly stir into milk. Microwave until boiling and thickened (about 4-5 minutes) stirring at least every minute.
5. Combine some of milk mixture with egg yolks. Mix well. Stir into milk mixture. Cook 1-2 minutes more until thickened.
6. Stir in margarine, coconut and flavouring. Cover with plastic wrap directly on surface to prevent skin forming. Cool. Makes 2 1/3 cups custard.
7. Layer custard and crunch several times in parfait glasses, ending with crunch.