White Chocolate-Coconut Cream Pie Parfaits | Marie Callender’s #ComfortsFromHome

White Chocolate-Coconut Cream Pie Parfaits | Marie Callender’s #ComfortsFromHome might be just the dessert you are searching for. For $1.4 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 687 calories, 10g of protein, and 50g of fat. 3018 people have made this recipe and would make it again. This recipe from Cravings of a Lunatic requires coconut flakes, chocolate pudding mix, coconut, and graham cracker crumbs. From preparation to the plate, this recipe takes roughly 10 minutes. With a spoonacular score of 57%, this dish is good. If you like this recipe, you might also like recipes such as Marie Callender's Lemon Cream Cheese Pie, Marie Callender's Pumpkin Pie Filling, and Marie Callender's Pot Pie and Winter Pear Salad.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: -5 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a medium sized bowl combine the ingredients until thoroughly mixed. Transfer to serving dishes. Press the crust down a bit. 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. 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!

 

Step by step:

1. In a medium sized bowl combine the ingredients until thoroughly mixed.

2. Transfer to serving dishes. Press the crust down a bit. In a stand mixer (or bowl with a hand mixer) combine the pudding mix and milk, whisk until well combined.

3. 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)

4. Pour the filling into the serving dishes. In a stand mixer combine the heavy cream, granulated sugar, and coconut extract.

5. Mix slowly at first (so you don't splash it all over) then gradually increase the speed to high.

6. 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.

7. Serve with a big old white chocolate and coconut loving smile!

Nutrition Information:

covered percent of daily need