Coconut Mousse Parfait - Coconutmilkideas

Ingredients

• 1/2 cup sugar
• 2 1/2 teaspoons cornstarch
• 1 pinch salt
• 2 eggs
• 1 teaspoon vanilla extract
• 1-13.5 oz can Andre Prost Coconut Milk (found in the baking section)
• 3 tablespoons chilled butter, diced
• 1 cup whipping cream
• 2 cups granola
• 1 1/2 cups sliced bananas
• 1 1/2 cups sliced strawberries
• 25-30 minutes to assemble
• 2 hours to chill
• 6 Servings
• In a bowl, wisk together salt, sugar and cornstarch.
• Add eggs and vanilla. Wisk together.
• In a heavy saucepan, bring Coconut Milk just to a boil.
• Slowly add Coconut Milk to egg mixture. Wisk together.
• Place mixture into saucepan. Bring to a boil over medium high heat.
• Cook for 1 minute stirring constantly.
• Remove from heat. Wisk in cold butter.
• Pour into a bowl. Cover with plastic wrap.
• Refrigerate until well chilled, about 2 hours.
• Whip the cream until firm peaks are formed.
• Gently fold whipped cream into coconut mixture.
• Spoon into parfait glasses, layering with fruit and granola.
• In a bowl, whisk together sugar, cornstarch and salt. Add eggs and vanilla. Whisk together until smooth.
• Remove from heat and stir in cold butter, until melted. Pour into a bowl and cover with plastic wrap. Refrigerate until well chilled, about 2 hours.
• Whip the cream until firm peaks are formed. Gently fold whipped cream into chilled coconut mixture. Spoon into parfait glasses, layering with fruit and granola.