Coconut Cream Pie Parfaits
- Total time
- 25 minutes
- Preparation time
- 20 minutes
- Calories
- 100
- Portions
- 8
Directions
1. Toast coconut in a large skillet over medium-high heat 4 minutes or until golden brown and fragrant, stirring frequently; transfer to plate to cool.
2. Whisk sugar and cornstarch in a small bowl. Whisk eggs and milk in a small saucepot; whisk in sugar mixture. Heat egg mixture to a simmer over medium heat, whisking constantly; cook 1 minute or until thickened, whisking constantly. Remove from heat; whisk in banana, softened buttery spread and ¼ cup toasted coconut. Cool completely. Makes about 2 cups.
3. Pulse crackers in a food processor until small crumbs remain; add melted buttery spread and pulse until combined. Makes about ½ cup.
4. Divide cracker mixture into 8 (4-ounce) glasses; gently press into bottom of glasses. Top with banana mixture; sprinkle with remaining 1 tablespoon coconut. Makes 8 parfaits.
Ingredients
- ¼ cup plus 1 tablespoon unsweetened coconut flakes
- 2 tablespoons plus 2 teaspoons coconut sugar
- 2 tablespoons cornstarch
- 2 large eggs
- 1 cup unsweetened coconut milk
- 1 ripe DOLE® Banana, peeled and mashed
- 2 tablespoons natural buttery spread with olive oil, 1 tablespoon softened, 1 tablespoon melted
- 2 sheets low fat graham crackers
Nutritional Facts
| 1 Serving Per Container | |
| Serving Size | Parfait |
| Calories | 100 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (6 g) | 8% |
| Saturated Fat (3 g) | 16% |
| Polyunsaturated (1 g) | |
| Monounsaturated (1 g) | |
| Cholesterol (47 mg) | 16% |
| Sodium (47 mg) | 2% |
| Total Carbohydrate (10 g) | 4% |
| Dietary Fiber (1 g) | 3% |
| Total Sugars (5 g) | |
| Included Added Sugars (3 g) | |
| Protein (2 g) | 4% |
| Calcium (6 mg) | |
| Iron (2 mg) | |
| Magnesium (2 mg) | |
| Manganese (6 mg) | |
| Phosphorus (2 mg) | |
| Potassium (119 mg) | 2% |
| Thiamin (2 mg) | |
| Vitamin A (2 mcg) | |
| Vitamin B6 (4 mg) | |
| Vitamin C (2 mg) | |
| Vitamin D (2 mcg) | |
| Vitamin E (2 mg) | |