Key Lime Coconut Parfaits
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Usually, I am a naturalist with any key lime recipe. I don’t believe in adding green food coloring to the recipe. I stick with that natural pale yellow color. However, I decided to throw that notion out the window for my St. Patrick’s GREEN week. The rest of this week’s recipes will all involve lime on some level. They will also be involved in using something to help get that green color. Today, we have some simple key lime coconut parfaits.
This delicious dessert is layered with graham cracker crumbs, whipped cream, and a homemade lime coconut pudding mixture. The pudding mixture comes together quickly and is easy to make as long as you follow the directions exactly.
One thing I do think would be a great addition next time is some toasted coconut. I love the graham crackers in the parfait, but they get soft after the 2 hours of refrigeration needed for the recipe. I think the addition of the toasted coconut would carry the coconut flavor more and give the parfait some added texture. If you choose to do so, just add some on top of the graham cracker layer. I also think a little sprinkled on top would also be good.
Ingredients for Key Lime Coconut Parfaits
- WATER
- SUGAR
- CORNSTARCH
- EGG YOLKS
- KEY LIME JUICE
- COCONUT EXTRACT
- GREEN FOOD COLORING
- WHIPPING CREAM
- POWDERED SUGAR
- VANILLA EXTRACT
- GRAHAM CRACKERS
Instructions for Coconut Key Lime Pie Parfaits
Prepare the Water Mixture: In a saucepan, bring water to a boil over medium heat. Once boiling, remove from heat and let it sit for 5 minutes to cool slightly.
Whisk the Egg Yolks: While the water sits, place the egg yolks in a bowl and whisk them together until well blended. Set the bowl aside.
Mix the Dry Ingredients: In another bowl, combine the sugar and cornstarch. Whisk them together until evenly mixed.
Combine and Cook: Add the sugar and cornstarch mixture to the warm water, whisking until well blended. Place the saucepan back over medium heat and whisk constantly until the mixture thickens to a pudding-like consistency.
Temper the Egg Yolks: Remove the saucepan from heat. Add a couple of spoonfuls of the hot mixture to the whisked egg yolks, stirring well. Repeat with a few more spoonfuls to temper the eggs, preventing them from scrambling.
Finish the Pudding: Add the tempered egg yolk mixture back into the saucepan with the remaining pudding mixture. Whisk together until smooth. Whisk in the lime juice, coconut extract, and food coloring until the mixture reaches a nice shade of green. Set aside to cool.
Whip the Cream: In a mixing bowl, whip the heavy cream until soft peaks form. Add the powdered sugar and vanilla, mixing until well blended.
Layer the Parfaits: Give the lime pudding a final whisk before assembling. In 5 mini trifle dishes or similar containers, layer graham crackers crumbs, whipped cream, and lime pudding. Repeat the layers, leaving some whipped cream for topping and a little graham cracker to sprinkle on top.
Finish and Refrigerate: Pipe or spoon the remaining whipped cream on top of each parfait and sprinkle with graham cracker crumbs. Refrigerate the parfaits for at least 2 hours before serving to allow the flavors to meld and the layers to set.
Frequently Asked Questions
Can I make the parfaits ahead of time?
Yes, you can prepare the parfaits up to a day in advance. Keep them refrigerated until ready to serve to ensure the layers stay fresh and the flavors meld together.
What if my pudding mixture is too runny?
If the pudding mixture is too runny, continue cooking it over medium heat while whisking constantly until it thickens to the desired consistency. Make sure to follow the recipe steps closely to achieve the right texture.
How do I prevent the egg yolks from curdling when tempering?
To prevent the egg yolks from curdling, gradually add the hot pudding mixture to them, whisking continuously. This process, called tempering, helps to raise the temperature of the yolks slowly without cooking them.
Can I use a different type of cookie or crumb for the layers?
Yes, you can substitute graham crackers with other types of cookies or crumbs, such as shortbread or digestive biscuits. This allows you to customize the parfaits to your liking.
How do I get smooth and even layers in the parfaits?
To achieve smooth and even layers, use a piping bag or spoon to add each layer to the dishes carefully. Gently tap the dishes on the counter to settle the layers before adding the next one.
Can I add other toppings to the parfaits?
Yes, feel free to get creative with additional toppings, such as toasted coconut flakes or fresh berries, for extra flavor and texture. You could also garnish it with some lime zest.
How do I store leftover parfaits?
Store any leftover parfaits in an airtight container in the fridge. They will stay fresh for up to 2 days, but the texture of the whipped cream may change slightly.
For more recipes like this, try:
Key Lime Coconut Parfaits
Real Mom Kitchen
Equipment
Ingredients
- 2 cups water
- 1 cup sugar
- ½ cup cornstarch
- 5 egg yolks
- ¾ cup key lime juice
- 1 Tbsp coconut extract
- 5 or so drops of green food coloring
- 1 ½ cups whipping cream
- 3 heaping Tbsp powdered sugar
- 1 tsp vanilla extract
- 1 sleve graham crackers coarsely crushed (that is 9 full graham cracker) sheets
Instructions
- Place water in a sauce pan and bring to a boil over medium heat. Once boiling, remove from heat and let sit for 5 minutes.
- While the water sits, place the egg yolks in a bowl and whisk together. Set aside.
- Place the sugar and cornstarch in a bowl and whisk together.
- Add the sugar/cornstarch mixture to the water. Whisk until well blended. Pace over medium heat and whisk constantly until thick like pudding.
- Remove from the heat and add a couple spoonfuls of the mixture to the egg yolks that are set aside and whisk together. Add a couple more spoonfuls to the eggs and whisk again. This will temper the eggs so you don’t end up with scrambled eggs.
- Add the egg mixture to the remaining pudding mixture and whisk together.
- Then whisk in the lime juice, coconut extract, and food coloring. Add enough for coloring to get a nice shade of green. Set aside.
- Whip the whipping cream until soft peaks form.
- Add the powdered sugar and vanilla to the whipping cream and mix until well blended.
- Give the lime pudding a whisk again before layering in the dishes.
- In 5 mini trifle dishes or other similar dishes, layer graham crackers, cream, and lime pudding. Repeat layers leaving some whipping cream to top the parfaits and a little graham cracker to sprinkle on top also.
- Pipe or spoon whipping cream on top and sprinkle with a little graham cracker. Refrigerate for 2 hours and serve.
