Coconut Cream Pie Parfaits

Over the weekend, we headed into Chicago and wanted to make something that was easy and portable to take along for a picnic.  We've been going sans dessert for awhile and wanted something sweet to satiate our deprived taste buds and settled on making a Coconut Cream Pie.  I was running late and wanted to speed up the process, so I nixed making a pie and opted to do it in a parfait style dessert instead, placing layers of  graham cracker crust, coconut cream and whipped cream into mason jars (which as of late, I have a slight, unhealthy obsession with).

Well they worked out fabulously!  The coconut cream was smooth and creamy and I opted to use real whipped cream over whipped topping. I used a graham cracker crust the first time I made this, but it's really optional (photos posted are sans crust) and you could easily substitute sugar or chocolate cookies in it's place.  Next time, I'll make a mental note to freeze the desserts beforehand so they also double as ice packs for the rest of our picnic food (I prefer creme pies in a semi-frozen state anyway!).  It's also nice to have on hand when unexpected company pops in or for those times you crave something sweet.  By all means if you want to bypass the humble, but charming mason jar you can also use a footed dessert dish or up the ante with a martini glass. 

Either way, it's a fun, nostalgic treat!

Coconut Cream Pie Parfaits (adapted from here):

For graham cracker crust:

3-4 graham cracker- large rectangles, crushed
2 t. sugar
2 T butter, melted

For coconut cream:

3 cups heavy whipping cream

2 eggs

3/4 cup white sugar

1/2 cup all-purpose flour (or 1/3 c. corn starch)

1 can of creme of coconut

1/4 teaspoon salt

1 cup flaked coconut, toasted

1 teaspoon vanilla extract

For topping:

1 cup heavy whipping cream

1 t. vanilla

1-2 t. sugar to sweeten




{coconut cream, whipped cream and toasted coconut}


Preheat your oven to 350 degrees.  Cover a baking pan in foil and add coconut. Toast for about 5 minutes, stirring occassionally.

For the coconut cream, add flour or cornstarch, sugar and salt in a medium sized saucepan.  Whisk in cream slowly.  Add the creme of coconut, followed by the eggs.  Bring to a boil over low heat, stirring constantly (about 15-20 minutes).  Remove from the heat and add 3/4 cups of the coconut and the vanilla extract.  Chill in the fridge for about 2 hours.

To make the whipped cream:  Use a mixer or hand immersion blender to whip the cream.  When it starts to set, slowly sprinkle the sugar and vanilla extract into the mix. Continue to whip until thick and fluffy. 

Spoon in a few teaspoons of graham cracker crust mix to the bottom of your jar or glass. Next layer 2 teaspoons of the coconut cream, whipped cream and top with a sprinkling of toasted coconut.  Continue layering if you like!  Top with a final dollop of whipped cream and a generous sprinkling of toasted coconut. 

Posted by Dawn.