Published June-15-08
Eddy's Recipes from
It's Not Just Chicken Soup.
Kosher cooking by Eddy Robey M.A.
  Issue: 9.06
Coconut Cream Parfaits (Pareve)
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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 minutes.

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

Copyright 2002 Eddy Robey
Excerpts from It's Not Just Chicken Soup.
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