Coconut Cream Pie Parfaits |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From Cooking Light. Ingredients:
1/2 cup all-purpose flour |
1/2 cup sugar |
2 1/4 cups nonfat milk |
2 large eggs, lightly beaten |
3/4 cup sweetened flaked coconut, toasted and divided |
2 teaspoons vanilla extract |
1 cup reduced-calorie vanilla wafer crumbs (about 26 cookies, crushed) |
2 tablespoons reduced-calorie vanilla wafer crumbs (about 26 cookies, crushed) |
1 1/2 cups canned whipped light cream (such as reddi-wip) |
Directions:
1. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour and sugar in a medium saucepan; gradually whisk in milk.
2. Cook over medium heat until thick and bubbly, stirring constantly. Place eggs in a bowl; gradually whisk half of milk mixture into eggs.
3. Pour egg mixture into saucepan; stir well.
4. Cook 1 minute or until thick. Remove from heat; stir in 1/2 cup coconut and vanilla. Cover surface of coconut mixture with plastic wrap; chill.
5. Spoon 1 1/2 tablespoons wafer crumbs into each of 6 (8-ounce) glasses; top each with about 3 tablespoons coconut mixture and 2 tablespoons whipped cream.
6. Repeat layers once, ending with whipped cream. Sprinkle parfaits evenly with remaining coconut.
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