This sweet and creamy Coconut Parfait is a quick and easy no bake dessert that’s full of coconut flavor. It’s made with layers of buttery graham cracker crumbs, coconut cream pie filling, homemade whipped cream, and toasted coconut flakes.
For this recipe, we have shown you how to portion your coconut cream desserts in individual cups. However you can feel free to adjust the portion size by making one large parfait or mini parfaits.
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Creamy Coconut Parfait Recipe
If you are a fan of coconut cream pie, you will absolutely love this Coconut Parfait recipe. It’s a no bake version assembled inside individual cups, perfect for serving at all sorts of different occasions.
The buttery bottom crust can be made from graham crackers, Nilla Wafers, or even Lemon Oreos. On top of the crust is a creamy coconut pudding that is finished off with homemade whipped cream and toasted coconut. Feel free to serve with fresh berries, lime zest, or simply as is.
If you love dessert parfaits, you can also try this Lemon Raspberry Parfait, Easy Lemon Curd Parfait, or these decadent Chocolate Oreo Parfaits.
Coconut Parfait Ingredients
Graham Cracker Crust
- Graham Crackers - you can crush them by placing them in a freezer bag and smashing them with a rolling pin. Another way would be to pulse in a food processor - just be careful that you don’t go too far or you will just get a fine powder. Nilla Wafers or Lemon Oreos would be the best substitutes.
- Sugar - you will need white granulated sugar for the crust.
- Butter - the butter will need to be melted before using.
Coconut Cream Filling
- Egg Yolks - to make this coconut filling you only need the egg yolks. Either save the whites for another use or discard.
- Sugar - this recipe calls for white granulated sugar.
- Salt - sea salt works great.
- Cornstarch - this helps to thicken the coconut pudding while it cooks.
- Milk - make sure the milk is cold when mixed in with the cornstarch. You could also substitute coconut milk if you want.
- Butter - add the butter off of the heat at the very end.
- Coconut Extract - this gives the coconut flavor a boost.
- Vanilla Extract - vanilla compliments the coconut flavor.
- Shredded Coconut - you will need some for the filling plus a little extra for topping the parfaits. Shredded coconut has a much better flavor when toasted, so I recommend lightly toasting in a hot skillet before using.
Whipped Cream
- Whipping Cream - make sure your whipping cream is cold before whipping.
- Powdered Sugar - powdered sugar keeps the whipped cream super creamy and smooth.
- Vanilla Extract - pure vanilla extract has the best flavor. You could also substitute coconut extract to make this coconut whipped cream.
How to Make Coconut Parfaits
- Make the graham cracker crust. In a large mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix well using a rubber spatula, then divide evenly between twelve (12) 12-ounce clear cups. Use your fingers to gently press the graham cracker crumb mixture into the bottom of the cups.
- Make the coconut cream filling. In a large pot, combine the sugar, cornstarch, and salt and whisk together. Pour in the cold milk and egg yolks, then whisk again until smooth. Turn heat on to medium high and whisk while the milk mixture comes to a boil. Continue to stir at a boil for 1 minute, or until the filling is thick and bubbly. Then, remove from heat and add the butter, coconut extract, and vanilla extract, stirring until the butter has melted. Add the shredded coconut and stir again. Let the coconut cream filling cool to room temperature and then transfer to a bowl and cover with plastic wrap. Refrigerate until cool.
- Make the sweetened whipped cream. In a stand mixer or handheld mixer with the whisk attachment, beat whipped cream on high until soft peaks form. Add the vanilla and powdered sugar slowly while mixing, set aside.
- Assemble the Coconut Parfaits. Add about ¼ cup of the coconut cream mixture on top of the graham cracker crusts in the parfait cups. Level with a spoon or off-set spatula. Continue until you have evenly divided all the coconut cream filling. To finish, top with a dollop of homemade whipped cream and toasted shredded coconut. Enjoy!
Coconut Parfait Recipe Variations
Love parfaits and coconut and want to try a different flavor variations? Here are a few simple ideas to get you started:
- Tropical Fruit Coconut Parfait: Layer coconut cream with diced pineapple, mango, and kiwi, then top with toasted coconut flakes for added texture and flavor.
- Chocolate Coconut Almond Parfait: Alternate layers of chocolate pudding with coconut cream and chopped almonds, then garnish with shaved chocolate for extra richness.
- Berry Coconut Granola Parfait: Layer coconut cream with mixed berries (such as strawberries, blueberries, and raspberries) and granola for a colorful and nutritious parfait. Drizzle with honey for added sweetness.
- Peanut Butter Banana Coconut Parfait: Alternate layers of coconut cream with mashed banana and peanut butter for a delicious and protein-rich parfait. Top with chopped peanuts for extra crunch.
- Lemon Coconut Yogurt Parfait: Mix lemon zest and juice into the coconut cream for a zesty and refreshing flavor, then layer with lemon curd and shortbread cookie crumbs.
- Coconut Mango Raspberry Parfait: Layer coconut cream with diced mango, fresh raspberries, and crushed graham crackers.
- Salted Caramel Coconut Parfait: Layer coconut cream with salted caramel sauce and chopped roasted pecans for a sweet and salty parfait.
Frequently Asked Questions
For parfaits, you want to use clear glass or plastic cups so that you can see all of the pretty layers. If you are making these into individual portions, 12 ounce plastic cups will work great. Otherwise you can use mason jars, glasses, or even mini shot glasses.
For this coconut cream dessert, I recommend using either sweetened or unsweetened shredded coconut. Sweetened will obviously be a little sweeter, so it’s just up to you and how sweet you want your parfait. It also tastes best if you toast your coconut ahead of time. My favorite way is to put a thin layer in a skillet over medium heat and stir frequently.
If they sit for too long, the bottom crust will begin to get soggy so it isn’t ideal to assemble these parfaits ahead of time. However, you can prepare both the filling and the crust the day before, then assemble the parfaits shortly before you want to serve them.
Storing and Make Ahead Instructions
- Refrigerator: assembled Coconut Cream Parfaits can be stored for up to 2 days in the fridge. After that, the crust will begin to get soggy and the whipped cream will start to flatten.
- Make ahead: you can prepare the coconut filling up to 2 days in advance and store in the fridge. You can also prepare the crust the night before, pressing it into the bottoms of your jars, covering with plastic wrap, and storing at room temperature.
Coconut Cream Parfait Recipe
Ingredients
Graham Cracker Crust
- 1½ cups Graham Crackers crushed (you can substitute Nilla Wafers or lemon Oreos)
- ¼ cup Sugar
- 5-6 Tablespoons Butter melted
Coconut Cream Filling
- ¾ cup Sugar
- 4 Tablespoons Cornstarch
- ½ teaspoon Salt
- 2 cups Milk cold
- 3 large Egg Yolks
- 3 Tablespoons Butter
- 1 teaspoon Coconut Extract
- 1 teaspoon Vanilla Extract
- 1 cup Shredded Coconut toasted (plus extra for topping)
Homemade Whipped Cream
- 1½ cups Whipped Cream
- ¼ cup Powdered Sugar
- 1 teaspoon Vanilla Extract
Instructions
Graham Cracker Crust
- In a large mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix well using a rubber spatula, then divide evenly between twelve (12) 12-ounce clear cups or mini jars. Use your fingers to gently press the graham cracker crumb mixture into the bottom of the cups.
Coconut Cream Pie Filling
- In a large pot, combine the sugar, cornstarch, and salt and whisk together. Pour in the cold milk and egg yolks, then whisk again until smooth.
- Turn heat on to medium high and whisk while the milk mixture comes to a boil. Continue to stir at a boil for 1 minute, or until the filling is thick and bubbly. Then, remove from heat and add the butter, coconut extract, and vanilla extract, stirring until the butter has melted. Add the shredded coconut and stir again.
- Let the coconut cream filling cool to room temperature and then transfer to a bowl and cover with plastic wrap. Refrigerate until cool.
Homemade Whipped Cream
- In a stand mixer or handheld mixer with the whisk attachment, beat whipped cream on high until soft peaks form. Add the vanilla and powdered sugar slowly while mixing, set aside.
Assembling the Parfaits
- Add about ¼ cup of the coconut cream mixture on top of the graham cracker crusts in the parfait cups. Level with a spoon or off-set spatula. Continue until you have evenly divided all the coconut cream filling.
- To finish, top with a dollop of homemade whipped cream and toasted shredded coconut. Enjoy!
Nutrition
More Coconut Cream Desserts
- Coconut Macaroons
- Coconut French Toast Bake
- White Chocolate and Coconut Cookies
- Coconut Rice
- Coconut Lime Cookie Bars
- Caramel Coconut Magic Bars
- Coconut French Toast with Coconut Syrup
- Coconut Peanut Butter Power Balls
- More Easy Dessert Recipes
- More No Bake Dessert Recipes
These creamy individual Coconut Cream Pie Parfaits are an easy no bake dessert that everyone loves. They've got a graham cracker crust topped with coconut cream pie filling and fresh whipped cream.
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