I have been on a coconut kick lately. I just love coconut. My favorite way to eat coconut is fresh from the tree! I lived in Florida for a while when I was younger and I remember how sweet and delightful they were. I loved drinking the juice and then eating big chunks of coconut as soon as we finished peeling off the outer layers. OK – that part wasn’t as much fun!

Now that I live in North Carolina, most of my coconut comes flaked in a package. It’s not the same but I still enjoy it.

Since I have been on a coconut kick, I’ve made pie, parfaits and five coconut cakes in my quest for the perfect coconut cake. I think I’ve finally mastered it and will be sharing the recipe very soon.

Over this past weekend, in addition to making my fifth and final version of coconut cake, I made my famous Coconut Banana Cream Pie four times. I think it has become my signature pie, with just about everyone stating it’s the best pie they ever had. Wow! Now that’s a compliment. Especially since I start with a frozen pie crust and a pudding mix. Hah! (Hopefully I will get the same response from my cake!)

Ya’ll… I feel like my role is to make you a rock star in the kitchen so I am willing to make the supreme sacrifice of making and tasting multiple versions of pies and cakes over and over and over again until each recipe is perfect. I’m just self-sacrificing that way. Hehehehehehe!

Here’s the link to my yummy pie: Coconut Banana Cream Pie Make if for someone you love. It will make you both happy. And please… do not allow yourself to be alone with it. It is dangerous. It’s better for your waistline if you share!

Since I love that pie so much and since someone gave me a beautiful set of parfait glasses, I created a parfait version of the pie. It’s slightly different but equally delicious! Enjoy… with moderation, of course

Coconut Banana Cream Parfaits

Ingredients:

• 1 package Pepperidge Farms Chessman Cookies
• 2 cups toasted coconut
• large box Jell-O vanilla pudding mix (not instant)
• 2 1/2 cups milk
• 1 cup heavy cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 3 tablespoons cream cheese, softened
• 2 bananas (not overripe)

Note: The amount of parfaits this recipe will make depends on the size of your parfait glasses. Mine are very tall and, honestly, one person can’t (or shouldn’t) eat one by themselves. Two people shared one of mine and there was still a little left. I got four tall parfaits from this recipe. You should use shorter glasses and make 8.

Begin by toasting your coconut. Spread coconut out on a baking sheet and bake in preheated 350 degree oven for 8 minutes, stirring halfway through. Set aside to cool.

Combine pudding mix and milk in a medium saucepan and prepare as directed on the box for making a pie, only use 2 1/2 cups of milk instead of the 3 cups the box calls for.

After the pudding has sat for 5 minutes as directed on the box, let it sit an additional 15 minutes and then stir in 1 2/3 cups of the toasted coconut. Let cool completely.

To make the whipped cream, combine heavy cream, powdered sugar and vanilla in a mixing bowl and beat with hand mixer (or standing mixer) until almost stiff peaks form. Add the softened cream cheese and continue beating until stiff. (The cream cheese adds a little something extra that no one will be able to identify, but it’s main purpose is to stablize the whipped cream.)

Right before assembling the parfaits, slice the bananas in half lengthwise and then in half again in the other direction so you have four spears of banana. Slice the spears so you have small pieces of banana.

To assemble:

Crumble up one cookie for each parfait and place in bottom of glasses. Top with enough pudding to cover the cookies completely. Place a layer of chopped bananas over the pudding. Cover with a layer of whipped cream. Repeat layers two or three times, depending on size of glasses. Top each with a sprinkle of the remaining toasted coconut.

Cover and chill for several hours before serving.

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Sweetest Blessings,
LeAnn