Coconut Crunch Pudding Parfaits

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 cup all-purpose flour or 1/2 cup light spelt flour
• 2 tablespoons brown sugar, packed or 2 tablespoons sucanat
• 1/4 cup hard margarine or 1/4 cup butter, chilled
• 1/2 cup flaked coconut
• 1 1/3 cups milk
• 2 tablespoons flour or 2 tablespoons light spelt flour
• 2 tablespoons cornstarch
• 1/3 cup granulated sugar or 1/4 cup honey
• 1/4 teaspoon salt
• 2/3 cup half-and-half cream (blend, in canada)
• 2 large egg yolks, fork-beaten
• 2 teaspoons hard margarine or 2 teaspoons butter
• 1/2 cup flaked coconut
• 2 teaspoons coconut flavoring or 1 teaspoon vanilla

Recipe

• 1 coconut crunch: combine flour and brown sugar in medium bowl. cut in margarine until crumbly. add coconut. rub mixture until no lumps of margarine remain. turn into ungreased 9x9 pan.
• 2 bake at 400ºf for about 20 minutes, stirring with fork every 5 minutes, until golden. stir to break up large clumps. cool. makes 1 1/3 cups crunch.
• 3 coconut custard: microwave milk (and honey, if using) in glass bowl for 3 minutes, or until very hot but not boiling.
• 4 combine flour, cornstarch, sugar (if using) and salt in small bowl. gradually stir in half-and-half (or blend) until smooth. slowly stir into milk. microwave until boiling and thickened (about 4-5 minutes) stirring at least every minute.
• 5 combine some of milk mixture with egg yolks. mix well. stir into milk mixture. cook 1-2 minutes more until thickened.
• 6 stir in margarine, coconut and flavouring. cover with plastic wrap directly on surface to prevent skin forming. cool. makes 2 1/3 cups custard.
• 7 layer custard and crunch several times in parfait glasses, ending with crunch.