Pina Colada Parfaits

Pina Colada Parfaits

Makes 8
Chill 30 m
Cook 15 m
Broil 2 m



  1. 1 of 5 In medium-size saucepan, stir together the marshmallows and 3/4 cup of the heavy cream; cook over medium heat, stirring occasionally, until the marshmallows are completely melted and blended, about 15 minutes.
  2. 2 of 5 Scrape marshmallow mixture into large bowl. Place bowl in ice water bath. Let cool until slightly thickened, about 5 minutes.
  3. 3 of 5 Meanwhile, in medium-size bowl, beat remaining 3/4 cup heavy cream until soft peaks form.
  4. 4 of 5 Fold the drained crushed pineapple and the 1/2 cup sweetened flake coconut into marshmallow mixture. Gently fold in whipped cream.
  5. 5 of 5 With a knife or in food processor, chop cookies into coarse crumbs.


  1. 1 of 2 Into each of 8 parfait glasses or dessert glasses, spoon 1 tablespoon crumbs. Layer each with 1/3 cup marshmallow mixture, 1 tablespoon crumbs and 1/3 cup marshmallow mixture. Cover glasses with plastic wrap; refrigerate at least 30 minutes.
  2. 2 of 2 In small dry skillet, toast remaining 2 tablespoons coconut over medium-high heat until golden and crisped, 2 minutes. Remove plastic wrap from parfait glasses. Sprinkle with coconut. Serve chilled.
Nutrition Information for Pina Colada Parfaits
Servings Per Recipe: 8
Per Serving: 3 g pro., 52 g carb., 419 kcal cal., 17 g sat. fat, 24 g Fat, total, 61 mg chol., 2 g fiber, 86 mg sodium
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Printed from 07/19/2019