Coconut Cream Pie Parfaits
![Coconut Cream Pie Parfaits](/-/media/project/dole/recipe-images/dole_banana_coconut_cream_pie_parfaits-68.jpg?h=1776&w=3382&hash=23F0E3FBD1481362EB86372E44B09731)
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
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.