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Coconut Cream Pie Parfaits

Coconut Cream Pie Parfaits
25 Minutes Total time 20 Minutes Prep time 5 Minutes Cook Time 100 Calories 8 Servings



1.     Toast coconut in a large skillet over medium-high heat 4 minutes or until golden brown and fragrant, stirring frequently; transfer to plate to cool.


2.     Whisk sugar and cornstarch in a small bowl. Whisk eggs and milk in a small saucepot; whisk in sugar mixture. Heat egg mixture to a simmer over medium heat, whisking constantly; cook 1 minute or until thickened, whisking constantly. Remove from heat; whisk in banana, softened buttery spread and ¼ cup toasted coconut. Cool completely. Makes about 2 cups.


3.     Pulse crackers in a food processor until small crumbs remain; add melted buttery spread and pulse until combined. Makes about ½ cup.


4.     Divide cracker mixture into 8 (4-ounce) glasses; gently press into bottom of glasses. Top with banana mixture; sprinkle with remaining 1 tablespoon coconut. Makes 8 parfaits.

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