Servings: 5

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Islander’s Custard Parfaits


4 eggs
1 ½ cups milk
½ cup coconut milk
1 teaspoon vanilla
¼ teaspoon salt
Macadamia Nuts, coarsely chopped, or cashew nuts, chopped
1 3-ounce package Frieda’s Crystallized Ginger, or crystallized pineapple
Unsweetened whipped cream
Almond Cookies (optional)


For custard, in a heavy 2-quart saucepan combine the eggs, milk, coconut milk, vanilla, and salt until well blended. Cook, stirring constantly, over low heat about 8 to 12 minutes until mixture thickens and coats a metal spoon. (Dip the metal spoon into the custard; it should drip off, leaving a coating slightly thicker than milk on the spoon.) Pour the custard into a medium bowl. Place the bowl in a larger bowl or sink filled with ice water. Stir the custard gently for a few minutes to hasten the cooling. Then place a piece of clear plastic wrap directly onto surface of custard. Chill several hours.

To assemble parfaits, sprinkle some of the nuts and crystallized ginger or pineapple in the bottom of five parfait glasses or long-stemmed glasses. Top with some of the custard and whipped cream. Repeat layers till all ingredients are used, ending with whipped cream.  Top with a few broken almond cookies, if desired. Chill till serving time.