Ingredients with Measurements:
- 1 can (13.5 oz) coconut milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 4 egg yolks
- 1 tsp vanilla extract
- 1/2 cup sweetened shredded coconut
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp coconut extract
- 1/2 cup toasted coconut flakes
Special equipment needed:
- Medium saucepan
- Whisk
- Mixing bowl
- Hand mixer or stand mixer
- Parfait glasses or jars
Step-by-step instructions:
1. In a medium saucepan, whisk together the coconut milk, sugar, cornstarch, and salt.
2. Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil.
3. Remove the saucepan from the heat and whisk in the egg yolks and vanilla extract.
4. Stir in the sweetened shredded coconut.
5. Transfer the custard to a mixing bowl and cover with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming.
6. Chill the custard in the refrigerator for at least 2 hours or overnight.
7. In a separate mixing bowl, beat the heavy cream, powdered sugar, and coconut extract until stiff peaks form.
8. To assemble the parfaits, spoon a layer of the chilled custard into the bottom of each parfait glass or jar.
9. Top the custard with a layer of the whipped cream.
10. Repeat the layers until the glasses or jars are filled, ending with a layer of whipped cream.
11. Sprinkle the toasted coconut flakes over the top of each parfait.
12. Chill the parfaits in the refrigerator until ready to serve.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Chilling time: at least 2 hours
Temperature:
Refrigerate custard and parfaits until ready to serve.
Serving size:
Makes 4-6 servings.
Nutritional information:
Per serving:
- Calories: 470
- Fat: 35g
- Carbohydrates: 36g
- Protein: 4g
- Sodium: 170mg
- Sugar: 28g
Substitutions for ingredients:
- Use unsweetened shredded coconut instead of sweetened.
- Substitute coconut sugar or honey for the granulated sugar.
- Use arrowroot powder instead of cornstarch.
- Substitute light coconut milk for the regular coconut milk.
Variations:
- Add a layer of sliced bananas or mangoes between the custard and whipped cream layers.
- Use chocolate shavings instead of toasted coconut flakes.
- Substitute almond extract for the coconut extract.
- Make the parfaits in a large trifle dish instead of individual glasses or jars.
Tips and tricks:
- Be sure to whisk the custard constantly while cooking to prevent lumps from forming.
- To toast the coconut flakes, spread them in a single layer on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally, until golden brown.
- For a smoother custard, strain it through a fine-mesh sieve before chilling.
- To make ahead, prepare the custard and whipped cream separately and assemble the parfaits just before serving.
Storage instructions:
Store leftover parfaits in the refrigerator for up to 2 days.
Reheating instructions:
Do not reheat parfaits. Serve chilled.
Presentation ideas:
Serve the parfaits in clear glass jars or glasses to show off the layers.
Garnishes:
Garnish each parfait with a sprig of fresh mint or a slice of toasted coconut.
Pairings:
Serve the parfaits with fresh fruit or a tropical cocktail.
Suggested side dishes:
Serve the parfaits as a dessert after a meal of grilled fish or shrimp skewers.
Troubleshooting advice:
- If the custard is too thick, whisk in a little more coconut milk to thin it out.
- If the custard is too thin, whisk in a little more cornstarch to thicken it up.
Food safety advice:
- Be sure to refrigerate the custard and parfaits promptly and keep them chilled until ready to serve.
- Use pasteurized eggs to reduce the risk of foodborne illness.
Food history:
Custards have been around for centuries and were a popular dessert in medieval Europe. Coconut custard is a variation on the classic custard recipe that adds coconut milk and shredded coconut for a tropical twist.
Flavor profiles:
Coconut custard parfaits are creamy, sweet, and coconutty with a hint of vanilla.
Serving suggestions:
Serve the parfaits as a light and refreshing dessert after a meal or as a sweet treat on a hot summer day.
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