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Coconut Mousse Parfait


YIELD
6 Servings
INGREDIENTS
1 pinch salt
1/2 cup sugar
2 1/2 teaspoons cornstarch
2 eggs
1 teaspoon vanilla extract
1-13.5 oz can Andre Prost Coconut Milk (found in the baking section)
3 tablespoons chilled butter
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 salt, sugar and cornstarch.
Step 2
Add eggs and vanilla. Whisk together.
Step 3
In a heavy saucepan, bring Coconut Milk just to a boil.
Step 4
Slowly add Coconut Milk to egg mixture. Whisk together.
Step 5
Place mixture into saucepan. Bring to a boil over medium high heat.
Step 6
Cook for 1 minute stirring constantly.
Step 7
Remove from heat. Whisk in cold butter.
Step 8
Pour into a bowl. Cover with plastic wrap.
Step 9
Refrigerate until well chilled, about 2 hours.
Step 10
Whip the cream until firm peaks are formed.
Step 11
Gently fold whipped cream into coconut mixture.
Step 12
Spoon into parfait glasses, layering with fruit and granola.

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