June 11th, 2013

Key Lime-Coconut Parfaits

Key lime is such a summer flavor, and especially paired with toasted coconut. It is going to take you away to a little tropical paradise without having to leave your kitchen. How is that for magic.

Looking for other great lime recipes:

Key Lime-White Chocolate Cheesecake Squares

Key Lime Tilapia

Brazilian Lemonade

Key Lime Bars

Key Lime Coconut Parfaits


3 Tbls. butter
2 Tbls. brown sugar
3/4 graham cracker crumbs
1/2 cup coconut
2 cups of water
1 cup sugar
1/2 cup cornstarch
5 egg yolks
3/4 cup key lime juice
1 Tbsp coconut extract
green food coloring, optional
whipped cream


Melt butter in a small skillet over medium heat. Stir in the brown sugar and cook until bubbling, about 1-2 minutes. Stir in the graham cracker crumbs until a deep dark color. Turn out onto a plate to cool. Set aside.

To toast the coconut, heat a small skillet over medium heat and add the coconut. Stir frequently to evenly toast and prevent burning. Coconut is done when golden brown. Remove from heat and set aside.

Place water in a sauce pan and bring to a boil over medium heat. Once boiling, remove from heat and let sit for 5 minutes.

While the water sits, place the egg yolks in a bowl and whisk together. Set aside. Place the sugar and cornstarch in a bowl and whisk together.

After water has sat for 5 minutes, add the sugar/cornstarch mixture to the water. Whisk until well blended. Place over medium heat and whisk constantly until thick (think a pudding consistency).

Remove from the heat and add a couple spoonfuls of the mixture to the egg yolks that are set aside and whisk together. Add a couple more spoonfuls to the eggs and whisk again. This will temper the eggs so you don’t end up with scrambled eggs.

Add the egg mixture to the remaining pudding mixture and whisk together. Then whisk in the lime juice, coconut extract, and food coloring. Add enough for coloring to get a nice shade of green. Pour into a bowl and let cool on the counter at least 20-30 minutes. Once cool enough cover with plastic wrap, be sure to press the plastic wrap onto the custard to avoid a film forming on the top. Place in the refrigerator.

When ready to assemble the parfaits, layer the graham cracker crumbs and lime custard and topping with whipped cream and toasted coconut. Serve immediately.

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