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Coconut Mousse Parfait

Andre Prost Coconut Milk makes a luscious mousse that is layered between fresh fruit and granola. This parfait can double as a dessert or special breakfast.
TIME
25-30 minutes to assemble
2 hours to chill
YIELD
6 Servings
INGREDIENTS
1/2 cup sugar
2 1/2 teaspoons cornstarch
1 pinch salt
2 eggs
1 teaspoon vanilla extract
1-13.5 oz can Andre Prost Coconut Milk (found in the baking section)
3 tablespoons chilled butter, diced
1 cup whipping cream
2 cups granola
1 1/2 cups sliced bananas
1 1/2 cups sliced strawberries
DIRECTIONS
Step 1
In a bowl, whisk together sugar, cornstarch and salt. Add eggs and vanilla. Whisk together until smooth.
Step 2
In a heavy saucepan, bring Coconut Milk just to a boil. Stirring constantly, slowly add Coconut Milk to egg mixture. Pour mixture back into heavy saucepan. Stirring, bring to a boil over medium-high heat, cooking for 1 minute.
Step 3
Remove from heat and stir in cold butter, until melted. Pour into a bowl and cover with plastic wrap. Refrigerate until well chilled, about 2 hours.
Step 4
Whip the cream until firm peaks are formed. Gently fold whipped cream into chilled coconut mixture. Spoon into parfait glasses, layering with fruit and granola.

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