Coconut Crunch Pudding Parfaits

Description

Delicious and not too sweet. You may use spelt flour as an alternative to wheat, and honey and sucanat instead of sugar. Instructions are long, but not too difficult.

Ingredients

• All-purpose Flour
• Brown Sugar
• Margarine
• Flaked Coconut
• Milk
• Flour
• Cornstarch
• Granulated Sugar
• Salt
• Half-and-half Cream
• Egg Yolks
• Coconut Flavoring

Instructions

1. Coconut crunch: combine flour and brown sugar in medium bowl
2. Cut in margarine until crumbly
3. Add coconut
4. Rub mixture until no lumps of margarine remain
5. Turn into ungreased 9×9 pan
6. Bake at 400f for about 20 minutes, stirring with fork every 5 minutes, until golden
7. Stir to break up large clumps
8. Cool
9. Makes 1 1 / 3 cups crunch
10. Coconut custard: microwave milk in glass bowl for 3 minutes, or until very hot but not boiling
11. Combine flour, cornstarch, sugar and salt in small bowl
12. Gradually stir in half-and-half until smooth
13. Slowly stir into milk
14. Microwave until boiling and thickened stirring at least every minute
15. Combine some of milk mixture with egg yolks
16. Mix well
17. Stir into milk mixture
18. Cook 1-2 minutes more until thickened
19. Stir in margarine, coconut and flavouring
20. Cover with plastic wrap directly on surface to prevent skin forming
21. Cool
22. Makes 2 1 / 3 cups custard
23. Layer custard and crunch several times in parfait glasses, ending with crunch