This coconut cream pie parfait recipe is simply the perfect coconut dessert!
When I was younger I was completely uninterested in anything coconut flavored. Isn’t it funny how as we get older our tastebuds change? At 30 I’ll eat pretty much anything I can get my hands on that has coconut in it. If there is a coconut popsicle I’m sure to reach for it over almost any other flavor. I used to pass on coconut cake, sacrilege! This recipe for coconut cream pie parfaits is my proven custard recipe transformed with coconut. I know you and your family are going to love these parfaits!
I use the exact same vanilla custard base recipe with my banana cream pie and the same technique with my pistachio parfaits. Once you get past the fear of whipping up from scratch pudding on the stove you’ll never open a box mix again! The flavor, texture and richness of homemade pudding is the best! 
Watch the video below to see how I make these coconut cream pie parfaits. Pay attention to the whisking- you can see the thickness change! It’s a gratifying feeling, right?!
When you make this recipe please let me know! It seriously makes me giddy to see you making recipes from the blog!! I’d love to hear in the comments or tag me on Instagram (@handmadeintheheartland) or Facebook! 
Delicious coconut cream pie parfaits! This recipe is light, fresh and perfect for dessert!
Use this recipe to make parfaits or fill a pre-cooked pie crust. It’s a delicious summer treat!
Coconut Cream Pie Parfaits
Author: Handmade in the Heartland Preparation Time: Cooking time: Servings: 8 small parfaits
This coconut cream pie parfait recipe is simple the perfect coconut dessert!
Ingredients:
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- 2 cups heavy whipping cream
- 1/3 cup cornstarch
- 1/4 tsp salt
- 3 egg yolks
- 1/2 cup sugar
- 1 tsp vanilla
- 7oz bag of shredded coconut
- 24 Lorna Doone Cookies or other shortbread cookies
- Toasted Coconut Flakes for Topping
For the Whipped Cream
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla
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- Make the filling: In a medium saucepan combine the cream, cornstarch, salt, egg yolks, sugar, and vanilla. Over medium heat whisk continuously until the mixture thickens about 10-15 minutes. Remove from heat and pour into a bowl, fold in shredded coconut. Refrigerate for at least 1-2 hours.
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- Make the whipped cream: In the bowl of an electric mixer whisk the cream, sugar and vanilla on high until medium-stiff peaks form. Put the cream into a pastry bag.
- Place the shortbread cookies into a gallon size ziplock bag and crush to coarse crumbs with a rolling pin.
- Assemble the parfaits: Spoon about a tablespoon or two of cookie crumbs into the bottom of parfait cups, then put a layer of pudding and next a layer of whipped cream. Repeat for a second layer. Top with toasted coconut flakes.
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