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)
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (292g) | ||
Recipe Makes: 6 | ||
|
||
Calories: 635 | ||
Calories from Fat: 185 (29%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 20.5g | 27 % | |
Saturated Fat 9g | 45 % | |
Monounsaturated Fat 6.8g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 384.6mg | 118 % | |
Sodium 459mg | 16 % | |
Potassium 363.7mg | 10 % | |
Total Carbohydrate 97.5g | 29 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 95.4g | ||
Protein 17g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 635
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.