Coconut Crunch Pudding Parfaits

photo by gailanng




- Ready In:
- 40mins
- Ingredients:
- 14
- 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
- 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.
- 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.
- Coconut Custard: Microwave milk (and honey, if using) in glass bowl for 3 minutes, or until very hot but not boiling.
- 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.
- Combine some of milk mixture with egg yolks. Mix well. Stir into milk mixture. Cook 1-2 minutes more until thickened.
- Stir in margarine, coconut and flavouring. Cover with plastic wrap directly on surface to prevent skin forming. Cool. Makes 2 1/3 cups custard.
- Layer custard and crunch several times in parfait glasses, ending with crunch.
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RECIPE SUBMITTED BY
Bobbiann
Canada