Indulge in Key Lime Coconut Parfaits for a Tropical Twist

These Key Lime Coconut Parfaits are a delightful tropical dessert, combining zesty lime and creamy coconut for a perfect treat.

Print Pin

Course: Dessert

Cuisine: Tropical

Keyword: delightful treat, dessert, easy recipe, Key Lime Coconut Parfaits, St. Patrick's Day, tropical

Prep Time: 20

Cook Time: 15

Chilling Time: 2

Total Time: 2 35

Servings: parfaits

Calories: 320kcal

2 cups Water Can be substituted with coconut water for added flavor.
1 cup Sugar A sugar substitute may work if needed for dieting.
¼ cup Cornstarch Substitute with arrowroot powder for a gluten-free option.
4 large Egg Yolks Can use flax eggs for a vegan alternative.
½ cup Key Lime Juice Regular lime juice can be used if key limes are unavailable.
1 teaspoon Coconut Extract Vanilla extract can be a substitute for a different flavor profile.
a few drops Green Food Coloring Optional, avoid for natural coloring if desired.

1 cup Whipping Cream Heavy cream or coconut cream can be used for a dairy-free option.
¼ cup Powdered Sugar Can be replaced with granulated sugar, but it may not dissolve as well.
1 teaspoon Vanilla Extract Optional, can be omitted if desired.

1 cup Graham Crackers Crushed digestive biscuits or gluten-free cookies can serve as alternatives.

Start by boiling 2 cups of water in a medium saucepan over high heat. Remove from heat and let cool slightly for about 5 minutes.
In a separate mixing bowl, whisk together 4 egg yolks until well blended and frothy, about 1 minute.
In another mixing bowl, combine 1 cup of sugar and ¼ cup of cornstarch. Whisk together until fully incorporated.
Gradually add the sugar and cornstarch mixture to the warm water, whisking continuously to avoid lumps. Return saucepan to medium heat, stirring constantly until the mixture thickens, about 5-8 minutes.
Take a ladleful of the hot pudding mixture and slowly drizzle it into the bowl with the whisked egg yolks while continuously whisking.
Pour the tempered egg yolk mixture back into the saucepan, whisking to combine. Stir in ½ cup of key lime juice, 1 teaspoon of coconut extract, and green food coloring if desired. Cool for about 10 minutes.
In a clean mixing bowl, beat 1 cup of whipping cream on medium speed until soft peaks form. Gradually add ¼ cup of powdered sugar and 1 teaspoon of vanilla extract, then continue to whip until stiff peaks form.
To assemble, layer crushed graham crackers, lime pudding, and whipped cream in mini trifle dishes. Repeat layers until filled, finishing with whipped cream on top.
Refrigerate parfaits for at least 2 hours before serving.

Consider adding fresh fruit or toasted coconut on top to elevate the flavor of your parfaits.