Coconut Cream Pie Parfait

6 Servings
100% would make this recipe for Coconut Cream Pie Parfait again.

To toast coconut, spread it on a baking sheet. Bake at 375* for 5 minutes or until lightly brown, stirring occasionally. (Cooking Light magazine 8-04)

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Coconut Cream Pie Parfait Ingredients

1/2 cup All-purpose flour	3/4 cup Flaked sweetened coconut toasted and divided
1/2 cup Sugar	2 teaspoons Vanilla extract
2 1/4 cups Fat-free milk	1 cup Reduced calorie vanilla wafers about 26 cookies, crushed
2 large Eggs lightly beaten	1 1/2 cups Canned whipped light cream (Redi-Whip)

Instructions for Coconut Cream Pie Parfait

1. Lightly spoon flour into a dry measuring cup; level with a knife. Place flour and sugar in a medium saucepan; gradually whisk in milk. Cook over medium heat until thick and bubbly, stirring constantly. Place eggs in a bowl; gradually whisk half of milk mixture into eggs. Pour egg mixture into saucepan; stir well. Cook 1 minute or until thick. Remove from heat; stir in 1/2 cup coconut and vanilla. Cover surface of coconut mixture with plastic wrap; chill.
2. Spoon 1 1/2 tablespoons wafer crumbs into each of 6 (8-oz) glasses; top each with about 3 tablespoons coconut mixture and 2 tablespoons whipped cream. Repeat layers once, ending with whipped cream. Sprinkle parfaits evenly with remaining coconut.

Main Ingredient: CoconutCuisine: American