Although everyone loves summer dinner parties, the desserts to
be served usually present some difficulty. Although many people say a dish of
fresh-cut fruit will be enough, I've found that an hour after something so
simple is served, guests start looking for more munchies. A slightly more
elaborate dessert will bring the meal to conclusion, and allow a host to relax
without further care.
The simplest way to do this is with parfaits. They are pre-portioned, so you
needn't fuss with folks who want custom-sized servings. Another advantage is
that they can be prepared ahead of time, and just brought from the refrigerator
when it's time to serve. If your feast is a picnic, these goodies may be packed
in paper cups with lids, which is much easier than trying to carry a cake or pie
with serving implements.
I have given ingredient substitutes for those who would like to prepare a
lighter version of the recipe.
1/2 cup chopped Pecans, toasted
1/2 cup grated Coconut, toasted
1 teaspoon ground Cinnamon
1/4 cup fast-dissolving four such as Wondra
1/2 cup Sugar or granulated substitute such as Diabeti-Sweet
2 lightly-beaten Eggs or equivalent substitute
1 1/2 cups Coconut Milk
1 tablespoon Vanilla extract or 2 tablespoons dark Rum
2 Egg Whites
2/3 cup Honey
1/4 teaspoon each Coconut and Vanilla extracts
1 small container light, non-dairy whipped Topping
For Sprinkle: Place the Pecans and Coconut in a skillet over medium heat. Cook,
stirring constantly until the contents begin to brown. Immediately, turn out
into a bowl. Add the Cinnamon and stir. Set aside until needed.
For Cream: In a medium-sized saucepan, mix together the flour and sugar. Whisk
in the other ingredients, and place over a medium flame. Cook, whisking
constantly until thickened, but do not boil. Pour out into a mixing bowl, then
place a piece of waxed paper directly atop the cream. Refrigerate for 30
For Topping: Place all the ingredients in the top of a double boiler. Place it
atop simmering water. Beat constantly with an electric mixer until the mixture
is fluffy and quite hot. Remove from heat, and use immediately.
Divide the cream between 8 wine glasses, custard cups, or other small
containers. Distribute the Sprinkle mixture evenly over the cream. Top each
dessert with the cooked meringue. Place the Parfaits in the refrigerator for at
least 2 hours, until thoroughly chilled. These may be prepared and stored the
day before serving.
Copyright 2008 Eddy Robey