Creamy Tropical Parfait Recipes

TROPICAL PARFAITS

Tropical Parfaits image

When entertaining guests, Nancy Stock of Minonk, Illinois often adds sliced bananas to this layered pudding dessert. "It makes a beautiful presentation and is good for you, too," she notes.

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

2 cups cold whole milk
1/2 teaspoon coconut extract
1 package (3.4 ounces) instant vanilla pudding mix
1/2 cup sweetened shredded coconut
1 teaspoon grated lime zest, optional
1/2 cup pineapple tidbits
1/2 cup plus 1 tablespoon sliced almonds, toasted, divided
1/2 cup sliced fresh strawberries
Whipped cream in a can
2 maraschino cherries

Steps:

In a bowl, whisk the milk, extract and pudding mix for 2 minutes. Stir in coconut and lime zest if desired. In each of two 1-1/2-cup parfait glasses or dessert dishes, layer about 1/3 cup pudding mixture, 1/4 cup pineapple, 2 tablespoons almonds, 1/3 cup pudding mixture, 1/4 cup strawberries, 2 tablespoons almonds and remaining pudding mixture., Top with whipped cream. Sprinkle with the remaining almonds. Garnish with cherries.

Nutrition Facts :

CREAMY TROPICAL PARFAIT

Creamy Tropical Parfait image

If you like cheesecake and banana pudding, chances are you'll like this Creamy Tropical Parfait. Bonus points if you're also a mango fan!

Provided by My Food and Family

Categories Recipes

Time 10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1 Tbsp. sugar
1 cup (about 1/3 of 8-oz. tub) thawed COOL WHIP LITE Whipped Topping
1 mango, cut into 1-inch chunks
1 banana, sliced
1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted

Steps:

Whisk Neufchatel and sugar in small bowl until blended. Stir in COOL WHIP.
Reserve 1/2 the Neufchatel mixture. Stir mangos into remaining Neufchatel mixture.
Spoon mango mixture evenly into 4 parfait glasses. Top with layers of bananas, 1/2 the coconut, reserved Neufchatel mixture and remaining coconut.

Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 10 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g

TART TROPICAL PARFAIT

Tart Tropical Parfait image

Creamy yogurt parfaits make deliciously balanced breakfasts or snacks. Use this simple formula: 2/3 cup yogurt, 1/2 chopped fruit, 2 tablespoons crunch, 1 teaspoon drizzle, and 1 teaspoon chopped fresh herb to make your own version.

Provided by thehungryscientist

Categories Everyday Cooking Special Collection Recipes New

Time 5m

Yield 1

Number Of Ingredients 5

Ingredients

1 (5.3 ounce) container low-fat vanilla Greek yogurt
½ cup chopped kiwi
2 tablespoons chopped macadamia nuts
1 teaspoon agave nectar
1 teaspoon chopped fresh mint

Steps:

Spoon 1/3 cup yogurt into a 6- to 8-ounce parfait glass or jar. Top yogurt with 1/2 of the kiwi, 1/2 of the macadamia nuts, 1/2 of the agave. Repeat layers with the remaining yogurt, kiwi, nuts, and agave. Top parfait with mint.

Nutrition Facts : Calories 310.3 calories, Carbohydrate 36.6 g, Cholesterol 8.8 mg, Fat 13.3 g, Fiber 4.4 g, Protein 14.7 g, SaturatedFat 2.1 g, Sodium 74.2 mg, Sugar 27.9 g

TROPICAL SORBET AND ICE CREAM PARFAITS

Tropical Sorbet and Ice Cream Parfaits image

Provided by John Phillips

Categories Fruit Dessert Freeze/Chill Frozen Dessert Coconut Mango Pineapple Spring Summer Bon Appétit Hawaii Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 parfaits

Number Of Ingredients 11

Ingredients

2 tablespoons (1/4 stick) unsalted butter
1/2 cup (packed) golden brown sugar
1/2 cup whipping cream
1 tablespoon fresh lime juice
1/2 teaspoon grated lime peel
Pinch of salt
1 1/3 cups mango sorbet
1 cup chopped peeled cored fresh pineapple
1 cup diced peeled pitted mango
3/4 cup sweetened flaked coconut
1 1/3 cups vanilla ice cream

Steps:

Melt butter in heavy small saucepan over medium-high heat. Whisk in brown sugar and cream; bring to boil. Add lime juice, lime peel and salt. Boil until sauce is reduced to 3/4 cup, whisking occasionally, about 2 minutes. Set caramel-lime sauce aside.
Place 1/3 cup sorbet in each of 4 parfait glasses or wineglasses. Top sorbet with 1/4 cup pineapple, 1/4 cup mango, 2 tablespoons coconut, 2 tablespoons sauce and 1/3 cup ice cream. Sprinkle each parfait with 1 tablespoon coconut and drizzle with 1 tablespoon sauce. Serve immediately.

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