Coconut Cream Pie Parfaits

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“From Cooking Light.”

Ingredients Nutrition

  • 12 cup all-purpose flour
  • 12 cup sugar
  • 2 14 cups nonfat milk
  • 2 large eggs, lightly beaten
  • 34 cup sweetened flaked coconut, toasted and divided
  • 2 teaspoons vanilla extract
  • 1 cup reduced-calorie vanilla wafer crumbs (about 26 cookies, crushed)
  • 2 tablespoons reduced-calorie vanilla wafer crumbs (about 26 cookies, crushed)
  • 1 12 cups canned whipped light cream (such as Reddi-wip)


  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.
  2. Cook over medium heat until thick and bubbly, stirring constantly. Place eggs in a bowl; gradually whisk half of milk mixture into eggs.
  3. Pour egg mixture into saucepan; stir well.
  4. 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.
  5. Spoon 1 1/2 tablespoons wafer crumbs into each of 6 (8-ounce) glasses; top each with about 3 tablespoons coconut mixture and 2 tablespoons whipped cream.
  6. Repeat layers once, ending with whipped cream. Sprinkle parfaits evenly with remaining coconut.

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