Key Lime Coconut Parfaits

that magical day of St. Patricks day is March 17, you can make it a magical night if you serve your family up a treat like this as well.

 

Key Lime Coconut Parfaits (recipe source here )

 

 

 

2 cups of water

1 cup sugar

½ cup cornstarch

5 egg yolks

¾ cup key lime juice

1 Tbsp coconut extract

5 or so drops of green food coloring

1½ cups whipping cream

3 heaping Tbsp powdered sugar

1 tsp vanilla extract

1 sleeve graham crackers, coarsely crushed (that is 9 full graham cracker) sheets

Place water in a sauce pan and bring to a boil over medium heat. Once boiling, remove from heat and let sit for 5 minutes. While the water sits, place the egg yolks in a bowl and whisk together. Set aside. Place the sugar and cornstarch in a bowl and whisk together. Add the sugar/cornstarch mixture to the water. Whisk until well blended. Pace over medium heat and whisk constantly until thick like pudding. Remove from the heat and add a couple spoonfuls of the mixture to the egg yolks that are set aside and whisk together. Add a couple more spoonfuls to the eggs and whisk again. This will temper the eggs so you don’t end up with scrambled eggs. Add the egg mixture to the remaining pudding mixture and whisk together. Then whisk in the lime juice, coconut extract, and food coloring. Add enough for coloring to get a nice shade of green. Set aside. Whip the whipping cream until soft peaks form. Add the powdered sugar and vanilla to the whipping cream and mix until well blended. Give the lime pudding a whisk again before layering in the dishes. In 5 mini trifle dishes or other similar dishes, layer graham crackers, cream, and lime pudding. Repeat layers leaving some whipping cream to top the parfaits and a little graham cracker to sprinkle on top also. Pipe or spoon whipping cream on top and sprinkle with a little graham cracker. Refrigerate for 2 hours and serve.

 

 

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