Indulge in the tropical flavors of this Coconut Parfait with layers of homemade coconut pudding, airy whipped cream, and a crunchy macadamia nut crumble. A delightful dessert that brings a taste of paradise to your palate.
Ingredients: 1 can 14 oz coconut milk. 1/2 cup sugar. 1/4 cup cornstarch. 1/4 teaspoon salt. 1 teaspoon vanilla extract. 1 cup whipped cream. 1/2 cup macadamia nuts, chopped. 2 tablespoons unsalted butter, melted. 2 tablespoons brown sugar. 1 cup granola optional, for layering.
Instructions: In a saucepan, whisk together coconut milk, sugar, cornstarch, and salt over medium heat until well combined. Bring the mixture to a simmer, stirring constantly until it thickens. Remove from heat and stir in vanilla extract. Allow it to cool to room temperature. In a separate bowl, mix together chopped macadamia nuts, melted butter, and brown sugar to create the crumble. Toast in a skillet over medium heat until golden brown. Set aside to cool. Once the coconut pudding has cooled, layer the parfait glasses with alternating spoonfuls of coconut pudding, whipped cream, and macadamia nut crumble. Add granola between the layers if desired. Repeat the layering until the glasses are filled, finishing with a dollop of whipped cream and a sprinkle of macadamia nut crumble on top. Chill the parfaits in the refrigerator for at least 2 hours before serving. Serve chilled and enjoy the delicious Coconut Parfait with Macadamia Nut Crumble!
Prep Time: 20 minutes
Cook Time: 10 minutes
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