Coconut Cream Pie Parfaits



  • ½ cup all-purpose flour
  • ½ cup sugar
  • 2 ¼ cups fat-free milk
  • 2 large eggs, lightly beaten
  • ¾ cup flaked sweetened coconut, toasted and divided
  • 2 teaspoons vanilla extract
  • 1 cup plus 2 tablespoons reduced-calorie vanilla wafer crumbs (about 26 cookies, crushed)
  • 1 ½ cups canned whipped light cream (such as Reddi-wip)


  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. Cook over medium heat until thick and bubbly, stirring constantly. Place eggs in a bowl, gradually whisk half of milk mixture into eggs. Pour egg mixture into saucepan, stir well. Cook 1 minute or until thick. Remove from heat; stir in ½ cup coconut mixture with plastic wrap; chill.
  2. Spoon 1 ½ tablespoons wafer crumbs into each of 6 (8-ounce) glasses; top
    each with about 3 tablespoons coconut mixture and 2 tablespoons whipped cream. Repeat layers once, ending with whipped cream. Sprinkle parfaits evenly with remaining coconut.

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