Best 4 Coconut Crunch Pudding Parfaits Recipes

Coconut crunch pudding parfaits combine creamy coconut pudding, crunchy coconut granola, and whipped cream for a sweet and satisfying dessert. This classic parfait recipe is easy to make and can be customized with a variety of flavors and toppings. Whether you're looking for a quick and easy weeknight treat or a special occasion dessert, coconut crunch pudding parfaits are sure to be a hit.

Here are our top 4 tried and tested recipes!

COCONUT PARFAITS

Coconut Parfaits image

EVERY TIME I serve this simple but elegant dessert to guests, I have to give them the recipe, too. I found this dessert recipe in the early '50s and since then, it has earned a place in my tried-and-true file. I had to make adjustments to prepare it for two people, but it can be easily increased to serve any number. -Merval Harvey, Glennie, Michigan

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 2 servings.

Number Of Ingredients 7

Ingredients

6 tablespoons water
3 tablespoons sugar
1/2 cup sweetened shredded coconut
1-1/2 teaspoons vanilla extract
1/2 cup heavy whipping cream
1 tablespoon sliced almonds, toasted
1 tablespoon sweetened shredded coconut, toasted

Steps:

In a large saucepan, combine water and sugar. Bring to a boil over medium heat; boil for 5 minutes. Remove from the heat; cool for 10 minutes. Stir in coconut and vanilla. Cool to room temperature. , In a small bowl, beat cream until soft peaks form; fold into coconut mixture. Pour into dishes. Freeze 1 hour or overnight. Just before serving, sprinkle with almonds and coconut.

Nutrition Facts : Calories 433 calories, Fat 33g fat (22g saturated fat), Cholesterol 82mg cholesterol, Sodium 91mg sodium, Carbohydrate 34g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein.

COCONUT CRUNCH DELIGHT

Coconut Crunch Delight image

I tasted this light dessert 7 years ago at a potluck and got the recipe from my mom's dear friend. I've made it dozens of times since for my family and friends, who go wild over it. This is a terrific way to end a heavy meal. -Debby Chiorino, Pt. Hueneme, CA

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 12-16 servings.

Number Of Ingredients 10

Ingredients

1/2 cup butter, melted
1 cup all-purpose flour
1-1/4 cups sweetened shredded coconut
1/4 cup packed brown sugar
1 cup slivered almonds
2-2/3 cups cold milk
1/2 teaspoon coconut extract
2 packages (3.4 ounces each) instant vanilla pudding mix
2 cups whipped topping
Fresh strawberries, optional

Steps:

In a large bowl, combine the first five ingredients; press lightly into a greased 13-in. x 9-in. baking dish. Bake at 350° for 25-30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs. Cool. , Divide crumb mixture in half; press half into the same baking pan. In a large bowl, whisk the milk, extract and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. , Fold in whipped topping; spoon over the crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Garnish with fresh strawberries if desired.

Nutrition Facts :

COCONUT CRUNCH PUDDING PARFAITS

Coconut Crunch Pudding Parfaits image

Delicious and not too sweet. You may use spelt flour as an alternative to wheat, and honey and sucanat instead of sugar. Instructions are long, but not too difficult.

Provided by Bobbiann

Categories Dessert

Time 40m

Yield 4-5 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup all-purpose flour or 1/2 cup light spelt flour
2 tablespoons brown sugar, packed or 2 tablespoons sucanat
1/4 cup hard margarine or 1/4 cup butter, chilled
1/2 cup flaked coconut
1 1/3 cups milk
2 tablespoons flour or 2 tablespoons light spelt flour
2 tablespoons cornstarch
1/3 cup granulated sugar or 1/4 cup honey
1/4 teaspoon salt
2/3 cup half-and-half cream (blend, in Canada)
2 large egg yolks, fork-beaten
2 teaspoons hard margarine or 2 teaspoons butter
1/2 cup flaked coconut
2 teaspoons coconut flavoring or 1 teaspoon vanilla

Steps:

Coconut Crunch: Combine flour and brown sugar in medium bowl. Cut in margarine until crumbly. Add coconut. Rub mixture until no lumps of margarine remain. Turn into ungreased 9x9 pan.
Bake at 400ºF for about 20 minutes, stirring with fork every 5 minutes, until golden. Stir to break up large clumps. Cool. Makes 1 1/3 cups crunch.
Coconut Custard: Microwave milk (and honey, if using) in glass bowl for 3 minutes, or until very hot but not boiling.
Combine flour, cornstarch, sugar (if using) and salt in small bowl. Gradually stir in half-and-half (or blend) until smooth. Slowly stir into milk. Microwave until boiling and thickened (about 4-5 minutes) stirring at least every minute.
Combine some of milk mixture with egg yolks. Mix well. Stir into milk mixture. Cook 1-2 minutes more until thickened.
Stir in margarine, coconut and flavouring. Cover with plastic wrap directly on surface to prevent skin forming. Cool. Makes 2 1/3 cups custard.
Layer custard and crunch several times in parfait glasses, ending with crunch.

Nutrition Facts : Calories 514.6, Fat 29.3, SaturatedFat 13.2, Cholesterol 131.2, Sodium 411.7, Carbohydrate 56.7, Fiber 1.4, Sugar 31.4, Protein 8

COCONUT PUDDING

Coconut Pudding image

This delicious coconut pudding has a creme brulee richness and exotic taste. Yum! Shake a dash of cardamom or cinnamon on top of each serving, if desired.

Provided by photobug843

Categories Desserts Custards and Pudding Recipes

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

2 cups coconut milk
⅓ cup white sugar
2 tablespoons cornstarch
2 tablespoons butter
2 egg yolks
1 teaspoon coconut extract

Steps:

Combine coconut milk, sugar, cornstarch, butter, egg yolks, and coconut extract in a medium saucepan over medium heat. Whisk to combine and melt butter and continue to cook until thickened, 4 to 7 minutes.
Pour pudding into individual portions and refrigerate to cool before serving, at least 15 to 20 minutes.

Nutrition Facts : Calories 382.1 calories, Carbohydrate 23.8 g, Cholesterol 117.7 mg, Fat 32.1 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 25.8 g, Sodium 60 mg, Sugar 16.7 g

Tips:

Start with fresh, ripe ingredients for the best flavor.
Use unsweetened coconut milk to avoid the pudding becoming too sweet.
For a richer flavor, use coconut cream instead of coconut milk in the pudding.
Add a pinch of salt to the pudding to help balance the sweetness.
Chill the pudding for at least 4 hours before serving to allow the flavors to meld.
For a fun and festive presentation, layer the pudding with whipped cream and toasted coconut.
Try using different types of fruit in the parfait, such as berries, mango, or pineapple.
For a vegan version of the parfait, use almond or soy milk instead of dairy milk and coconut yogurt instead of regular yogurt.

Conclusion:

Coconut crunch pudding parfaits are a delicious and easy-to-make dessert that is perfect for any occasion. They are a great way to use up leftover rice, coconut, and pudding. The combination of creamy pudding, crunchy granola, and fresh fruit is sure to please everyone. So next time you are looking for a quick and easy dessert, give coconut crunch pudding parfaits a try.