Coconut Lemon Pudding Parfaits
Description
Make these easy, individual pudding desserts from scratch and you will get rave reviews. They are creamy, lemony but sweet and make the perfect dessert for a special event, or just make them because you want to.
Ingredients
8 lemon sandwich cookies (or vanilla)
¾ c. sugar
¼ c. cornstarch
1 can ( oz) coconut milk
1 c. heavy cream
3 egg yolks
1 T. lemon zest
1 T. butter, cut into small pieces
1 T. lemon juice
Reddi-wip
toasted coconut
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Place sandwich cookies in a ziplock bag; break into small pieces with a mallet or a rolling pin. Divide cookie pieces between 4 small jars or parfait cups.
Whisk sugar and cornstarch together in a large pan/pot. In a large liquid measuring cup, combine coconut milk, cream, egg yolks and lemon zest; whisk to combine. Slowly pour the liquid into the sugar mixture, whisking the whole time to avoid clumps.
Place the pan/pot over medium-low heat and heat slowly, whisking often. Once it starts to thicken a little bit, change to a rubber spatula; stir continuously until the mixture thickens enough to coat the back of a spoon.
Remove the pan/pot from the heat; stir in butter until melted; stir in the lemon juice. (A few drops of yellow food coloring can be added, if desired.) Carefully pour the mixture into the jars over the cookie crumbs.
Press a piece of plastic wrap over the top of each jar. Refrigerate until it is set up, at least 1 hour.
Before serving, top pudding with Reddi-wip and garnish with toasted coconut.