Chocolate Coconut Banana Cream Parfait
The recipe Chocolate Coconut Banana Cream Parfait can be made in roughly 15 minutes. This gluten free recipe serves 4 and costs $1.14 per serving. One serving contains 350 calories, 7g of protein, and 25g of fat. This recipe from Peanut Butter and Peepers has 60 fans. Head to the store and pick up banana, stevia, glasses, and a few other things to make it today. It works well as an affordable side dish. All things considered, we decided this recipe deserves a spoonacular score of 61%. This score is pretty good. Try Healthy Chocolate, Banana, and Coconut Parfait, Vanilla Cream Pie/Chocolate/Coconut/Banana Cream Pudding, and Banana Cream Parfait for similar recipes.
Servings: 4
Preparation duration: 15 minutes
Ingredients:
1 medium banana, ripe, mashed
Toasted Coconut, Chocolate Curls
1/2 tub Cool Whip Fat Free (12 tbsp.)
1 can full fat coconut milk refrigerated for 24 - 48 hours (only use the coconut meat from the top of the can 5.5oz)
1 1.4 oz Jello instant chocolate pudding, sugar free
2 cups non-fat milk
1/2 tsp Stevia
1/4 tsp. vanilla extract
4 8oz glasses
Equipment:
bowl
whisk
Cooking instruction summary:
Refrigerate 1 can of full fat coconut milk for 24 - 48 hours, do not shake the can.In a small bowl add banana and the fat of the coconut milk. Discard coconut milk or save for another use. Add vanilla extract and stevia. Mix until combined. Place in refrigerator until ready to use.In a medium bowl add chocolate pudding and milk. Whisk until thick, about 5 minutes. Carefully fold in Cool Whip until no more streaks are in the chocolate.Evenly divide the chocolate pudding in 4 8 oz glasses. Top with coconut banana cream.Refrigerate until ready to serve.Additional toppings: chocolate curls, toasted coconut
Step by step:
1. Refrigerate 1 can of full fat coconut milk for 24 - 48 hours, do not shake the can.In a small bowl add banana and the fat of the coconut milk. Discard coconut milk or save for another use.
2. Add vanilla extract and stevia.
3. Mix until combined.
4. Place in refrigerator until ready to use.In a medium bowl add chocolate pudding and milk.
5. Whisk until thick, about 5 minutes. Carefully fold in Cool Whip until no more streaks are in the chocolate.Evenly divide the chocolate pudding in 4 8 oz glasses. Top with coconut banana cream.Refrigerate until ready to serve.
6. Additional toppings: chocolate curls, toasted coconut
Nutrition Information:
covered percent of daily need
