Tropical Coconut Cream Parfait
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These Tropical Coconut Cream Parfaits made with fresh fruit and toasted coconut are perfect sweet treats for summer!
Recipe type: Dessert
Serves: 4
  • 1 - 8 ounce can pineapple chunks
  • 1 - 8 ounce can mandarin oranges
  • 4 kiwis - peeled and diced
  • 1½ cups sweetened coconut flakes
  • Coconut Cream:
  • 2½ cups Silk Coconut Milk
  • ½ cup sugar
  • 3 tablespoons butter
  • 1 teaspoon vanilla extract
  • 2½ tablespoons cornstarch
  • 2 tablespoons water
  • 4 ounces whipped topping
  1. For the Coconut Cream: Combine the coconut milk, sugar, butter, and vanilla in a medium saucepan and bring to a simmer over medium heat. In a small bowl, combine the cornstarch and water and stir until dissolved. Pour the cornstarch mixture into the coconut milk and cook over medium heat, whisking constantly, about 5 minutes or until slightly thickened. Remove from heat and allow to cool slightly. Pour the coconut cream into a bowl and cover with plastic wrap, pressing the plastic directly on top of the cream. Refrigerate until chilled, about 2 hours, then combine with the whipped topping and stir until completely smooth.
  2. Assemble the Parfaits: In a large skillet, add the coconut flakes and cook over medium heat, stirring constantly, until the coconut is lightly toasted. Add ingredients evenly to 4 glasses or jars in the following order: coconut cream, oranges, toasted coconut, coconut cream, kiwi, toasted coconut, coconut cream, pineapple, toasted coconut, coconut cream. Garnish with additional fruit and/or toasted coconut as you like! Serve immediately or chill for 1-2 hours before serving.
Recipe by Love Grows Wild at