I know, dessert twice in one week….but when the hubs said this is one of the best desserts he thinks I’ve ever made, I just had to post it. When I started making this dessert, I really had no idea where I was going with it, no plan, nothing, just some ingredients and some how it all came together.
I had coconut cream pudding, coconut, milk, a few vanilla Oreo’s, and heavy cream, not a bad line up, but no plan. I didn’t have enough cookies to make crust for all of them, so with the cookie crumbs I combined melted butter and toasted coconut flakes and lined the bottom of all the jars. The cookie crumbs just made the crust hold up a bit, so that’s why I added them.
Then I made the pudding according to the directions on the box, 2 cups of milk with the pudding mix, and then I add more toasted coconut to the pudding and I set it aside for a minute. I took 1 cup of heavy cream and whipped it up until it was very thick and I add some sugar and coconut extract. I took 1/2 of the cream and folded it into the pudding, to lighten it up and make it mousse like. I layered mousse over the crust, then topped with toasted coconut,
Then another layer of mousse, more toasted coconut and topped each with the remaining whip cream!
Not a bad dessert, when I had no plan of where this was going!
Coconut Cream Mousse Parfait
4 cups toasted coconut, divided(see note below)
10 – 12 vanilla Oreo’s, or Vanilla Wafers
6 TBSP butter, melted
2 cups cold milk
1 4 serving package of coconut cream pudding
1 cup heavy cream
1 tsp. coconut extract
2 TBSP sugar
In a blender or food processor, crush cookies, then add 2 cups of toasted coconut and butter, pulse until well combined. Press 1 to 2 TBSP in the bottom of a small mason jar, set aside.
In a large bowl, mix milk and pudding, whisking for 2 minutes, then add 1 1/2 cup of toasted coconut and stir in. In another bowl, add whipping cream and whip with hand mixer until very thick, then add extract and sugar mix until just combined. Add 1/2 of the whip cream to the pudding bowl and fold in, so you don’t deflate the cream. Pipe or spoon a layer of the mousse over the crust, then sprinkle some of the toasted coconut, another layer of mousse, toasted coconut, then pipe whip cream on top.
Note: Toasting coconut, I just put a layer of coconut on a large sheet pan, put it in a cold oven, turn the oven on and set it for 350. DO NOT LEAVE IT, it will only take 5 to 10 minutes to toast, you may have to stir just a little, and it will probably be toasted before the oven hits 350.
Package some up for you next picnic.
This recipe was shared on Ducks ‘n a Row Recipe Share