Coconut Mousse Parfait

Directions

1. In a bowl, wisk together salt, sugar and cornstarch.
2. Add eggs and vanilla. Wisk together.
3. In a heavy saucepan, bring Coconut Milk just to a boil.
4. Slowly add Coconut Milk to egg mixture. Wisk together.
5. Place mixture into saucepan. Bring to a boil over medium high heat.
6. Cook for 1 minute stirring constantly.
7. Remove from heat. Wisk in cold butter.
8. Pour into a bowl. Cover with plastic wrap.
9. Refrigerate until well chilled, about 2 hours.
10. Whip the cream until firm peaks are formed.
11. Gently fold whipped cream into coconut mixture.
12. Spoon into parfait glasses, layering with fruit and granola.
13. In a bowl, whisk together sugar, cornstarch and salt. Add eggs and vanilla. Whisk together until smooth.
14. 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.
15. 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.
16. 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.