Coconut Mandarin Parfaits |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a tropical twist on a recipe I found in a magazine. I used one 11 oz can of mandarin oranges, but you can adjust how much you use to your own tastes. You can also use Vanilla instant pudding, and 1 - 2 tsp of coconut extract. You can easily double the recipe if your dessert glasses are taller. Ingredients:
2 cups cold nonfat milk |
3 1/2 ounces jello fat-free coconut cream instant pudding mix |
1 (11 ounce) can mandarin oranges |
1/2 cup shredded coconut |
whipped cream, for garnish |
Directions:
1. Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min or until well blended.
2. Spoon half of the pudding evenly into 4 dessert glasses, and drop a few mandarin orange slices into the pudding.
3. Let pudding set for 5-10 minutes.
4. Cover with few mandarin slices, touching the edge of glass.
5. Top orange slices with a spoonful of sheredded coconut, rest of pudding, then the rest of coconut.
6. 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.
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