It’s been said by some people that I give desserts away to, that this is one of the best one’s I’ve made… until the next one, but this one is pretty awesome. No bake, fast and make ahead! It doesn’t get any better than that!
I started out with coconut butter cookies, that I crushed up with some melted butter.
Pop the crumbs in the bottom of jars. Then I made the filling, coconut cream pudding mix, milk, toasted coconut, and cool whip
and then, you layer the pudding, some more toasted coconut, pudding, toasted coconut, then top off with homemade whip cream, refrigerate and serve.
Coconut Cream Mousse Parfaits
1 1/2 cups whole milk (or 2 %)
1 4 serving box of coconut cream pudding mix
1 1/2 cups of coconut, toasted, divided
1 8 oz. container of Cool Whip
1/2 of heavy whipping cream
1 tsp. vanilla
3 TBSP. sugar
1/2 a package of coconut butter cookies or butter cookies
3 TBSP butter, melted
In a large bowl, combine milk, pudding mix until well blended. Stir in toasted 3/4 cup of the toasted coconut. Fold in Cool Whip and set aside. In a food processor or blender crush the cookies, then add the melted butter and pulse until combined. Take one to two TBSP of the crushed cookies and tamp it down in your jars or glassed. Then add a layer of the pudding, a layer of the leftover toasted coconut, a layer of pudding and a layer of coconut. Refrigerate. Meanwhile, in a chilled bowl, add 1/2 cup of heavy whipping cream, and beat until thick, then add sugar and vanilla, mix to combine and spoon or pipe whipped cream on top of the toasted coconut/pudding jars. Garnish with any leftover toasted coconut