Coconut Mousse Parfait

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

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

Time

Yield

Directions

In a bowl, wisk together salt, sugar and cornstarch.
Add eggs and vanilla. Wisk together.
In a heavy saucepan, bring Coconut Milk just to a boil.
Slowly add Coconut Milk to egg mixture. Wisk together.
Place mixture into saucepan. Bring to a boil over medium high heat.
Cook for 1 minute stirring constantly.
Remove from heat. Wisk in cold butter.
Pour into a bowl. Cover with plastic wrap.
Refrigerate until well chilled, about 2 hours.
Whip the cream until firm peaks are formed.
Gently fold whipped cream into coconut mixture.
Spoon into parfait glasses, layering with fruit and granola.
In a bowl, whisk together sugar, cornstarch and salt. Add eggs and vanilla. Whisk together until smooth.
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.
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.
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.