These White Chocolate Coconut Cream Pie Parfaits are a super easy dessert recipe and are absolutely scrumptious!
If you read my blog often you know I have a serious weakness for coconut. I absolutely love the stuff.
Seriously, I cannot get enough of it. It's like my kryptonite. I'd feel bad about it but I'm too busy shoving coconut in my face to care.
One of my biggest weaknesses is Coconut Cream Pie. I keep lots of coconut cream pies in my freezer at all times. That way when life gets busy I can still indulge. A girl's gotta do what a girl's gotta do, right.
When I've depleted my stockpile I make my own versions of them. I have a serious fondness for easy recipes. Not sure if it's because I find them fun to make, or I'm just a bit lazy about turning on my oven most days.
This recipe uses white chocolate pudding mix. I'm all for cooking from scratch when I have time, but I'm also one of those people who will not feel bad about making easy semi-homemade recipes. I'm a busy gal.
Plus I just feel like life should be judgement-free when it comes to food choices. There is way too much judgement online. Here is my philosophy for what it's worth.
Life is all about choices. Follow your own path and make your own choices based on what works for you, and your family. As Michael Symon would say, "you do you, I'll do me".
More No Bake Dessert Recipes:
- Cherry and Pistachio No Bake Cheesecake with Animal Cracker Crust
- No Bake Cherry Cheesecake Bars
- No Bake Dessert Round Up
- Raspberry Fool
- Christmas Coconut Cake
- No Bake Cherry Cheesecake
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White Chocolate-Coconut Cream Pie Parfaits
Ingredients
For the base:
- 2 cup graham crumbs
- ½ cup coconut flakes
- 2 tablespoons butter melted
For the filling:
- 3.3 ounce package of white chocolate pudding mix use more or less to taste
- 2 cups milk
- 1 cup heavy cream
- 2 teaspoons coconut extract
- 1 cup flaked coconut
For the topping:
- 1 cup heavy cream
- 1 teaspoon granulated sugar
- 1 teaspoon coconut extract
- ½ cup toasted coconut
Instructions
For the base:
- In a medium sized bowl combine the ingredients until thoroughly mixed. Transfer to serving dishes. Press the crust down a bit.
For the filling:
- In a stand mixer (or bowl with a hand mixer) combine the pudding mix and milk, whisk until well combined. Add the heavy cream, coconut extract,and flaked coconut, whisk again until light and fluffy. (you can do the two separate bowl routine but for this recipe it's not really necessary)
- Pour the filling into the serving dishes.
For the topping:
- In a stand mixer combine the heavy cream, granulated sugar, and coconut extract. Mix slowly at first (so you don't splash it all over) then gradually increase the speed to high. Mix until the whipped cream is thick. You can spoon it over top of the filling, or fill pastry bags and pipe it over top so it's a bit prettier.
- Toss the toasted coconut over top. If you don't have toasted coconut it's super easy to do. Lay a thin layer of coconut on a cookie sheet, preheat oven to about 300 degrees F, pop the coconut in there and cook (stir often) for about 5 to 8 minutes. I like mine dark so it's super nutty but you can toast yours for less time. It's all about personal preference.
- Pop these bad boys in the fridge to set up for about an hour, or even overnight. Whatever works for you.
- Serve with a big old white chocolate and coconut loving smile!
Notes
Nutrition
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