Coconut Mousse Parfait

Smooth, cool, rich & delicious. Adapted from Taste of Thai. Most of cook time is 2 hours chilling. I prefer mine smooth but the original recipe did suggest layering this with granola as well. We use mixtures of whatever fruits we have in the house & haven't gone wrong yet. We also like toasted coconut sprinkled on top.

• Ready In: 2 hrs 10 mins
• Serves: 4

Ingredients

• 1  pinch salt
• 1⁄2 cup sugar
• 2 1⁄2 teaspoons cornstarch
• 2  eggs
• 1  teaspoon vanilla extract
• 13 1⁄2 ounces coconut milk
• 3  tablespoons butter, chilled
• 1  cup  whipping cream
• 4  kiwi fruits, peeled & sliced
• 1 1⁄2 cups bananas, sliced
• 1 1⁄2 cups strawberries, sliced

Directions

1. Wisk salt, sugar and cornstarch in a bowl.
2. Wisk in eggs and vanilla with salt, sugar & cornstarch.
3. Heat Coconut Milk just to a boil in a heavy saucepan.
4. Wisk 1/2 cup Coconut Milk to egg mixture & mix well. Add the rest of the hot coconut milk in 1/2 cup aliquots & whisk well.
5. Place mixture back into saucepan. Bring to a boil over medium heat.
6. Cook for 2 minutes stirring constantly.
7. Remove from heat & wisk in cold butter.
8. Pour into a bowl. Cover with plastic wrap.
9. Refrigerate until well chilled, about 2 hours.
10. Whip the cream until firm peaks are formed.
11. Gently fold in whipped cream.
12. Spoon into parfait glasses, layering with fruit.
13. optional: garnish with toasted coconut.