Coconut Pumpkin Parfaits Food

COCONUT PUMPKIN PARFAITS

Steps:

• In 10-inch skillet, melt butter over medium heat. Stir in remaining nut topping ingredients; cook 1 to 2 minutes, stirring occasionally, until sugar is dissolved and nuts are golden brown. Set aside.
• In medium bowl, beat cream cheese, pumpkin, granulated sugar, vanilla and pumpkin pie spice with electric mixer on medium speed until smooth and creamy. Gently fold in whipped cream.
• Into each of 8 (2- to 3-oz) glasses, layer 2 tablespoons mousse, 2 tablespoons yogurt, 2 tablespoons mousse and 2 tablespoons nut topping.

PUMPKIN MOUSSE PARFAITS

Steps:

• Place the rum in a heat-proof bowl and sprinkle the gelatin over it. Set aside for 10 minutes for the gelatin to soften.
• In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, nutmeg, and salt. Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear. Immediately whisk the hot gelatin mixture into the pumpkin mixture. In the bowl of an electric mixer fitted with a whisk attachment, whip the heavy cream and vanilla until soft peaks form. Fold the whipped cream into the pumpkin mixture.
• To assemble, spoon some of the pumpkin mixture into parfait glasses, add a layer of whipped cream, then some chopped cookies. Repeat, ending with a third layer of pumpkin. Cover with plastic wrap and refrigerate for 4 hours or overnight. To serve, decorate with whipped cream and slivered crystallized ginger.

COCONUT-GRANOLA YOGURT PARFAITS

Steps:

• Preheat oven to 325°. In a small saucepan, combine pomegranate juice, sugar and lemon juice. Bring to a boil; cook until liquid is reduced by half. Stir in butter and brown sugar until sugar is dissolved. Remove from heat; stir in salt, spices and vanilla., In a large bowl, combine oats, coconut and cashews. Drizzle with pomegranate juice mixture; toss to combine. Transfer to a greased 15x10x1-in. baking pan, spreading evenly., Bake 20-25 minutes or until lightly browned, stirring halfway. Cool on a wire rack. When completely cooled, stir in cranberries and chocolate chips., For parfaits, in a bowl, mix yogurt, 4 tablespoons honey, lime zest and lime juice until blended. To serve, layer 1/4 cup yogurt mixture, 2 tablespoons granola, 3 tablespoons chopped apple and 1 tablespoon pomegranate seeds in each of eight parfait glass. Repeat layers. (Save remaining granola for another use; store in an airtight container.), Drizzle parfaits with remaining honey. Serve immediately.

COCONUT MANDARIN PARFAITS

Steps:

• Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min or until well blended.
• Spoon half of the pudding evenly into 4 dessert glasses, and drop a few mandarin orange slices into the pudding.
• Let pudding set for 5-10 minutes.
• Cover with few mandarin slices, touching the edge of glass.
• Top orange slices with a spoonful of sheredded coconut, rest of pudding, then the rest of coconut.
• There is no set amount for each serving, just divide the layers evenly for four servings. You can also get creative with your ingredients -- like substituting bananas for the oranges. I think two average-sized bananas would work.

COCONUT CRUNCH PUDDING PARFAITS

Steps:

• Coconut Crunch: Combine flour and brown sugar in medium bowl. Cut in margarine until crumbly. Add coconut. Rub mixture until no lumps of margarine remain. Turn into ungreased 9x9 pan.
• Bake at 400ºF for about 20 minutes, stirring with fork every 5 minutes, until golden. Stir to break up large clumps. Cool. Makes 1 1/3 cups crunch.
• Coconut Custard: Microwave milk (and honey, if using) in glass bowl for 3 minutes, or until very hot but not boiling.
• Combine flour, cornstarch, sugar (if using) and salt in small bowl. Gradually stir in half-and-half (or blend) until smooth. Slowly stir into milk. Microwave until boiling and thickened (about 4-5 minutes) stirring at least every minute.
• Combine some of milk mixture with egg yolks. Mix well. Stir into milk mixture. Cook 1-2 minutes more until thickened.
• Stir in margarine, coconut and flavouring. Cover with plastic wrap directly on surface to prevent skin forming. Cool. Makes 2 1/3 cups custard.
• Layer custard and crunch several times in parfait glasses, ending with crunch.