Coconut Cream Pie 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

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.