Lime and Coconut Parfaits

Time to Cook: 
0 min
Time to Prepare: 
2 hours
Number of Servings: 
6
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When the summer heat hits, you want a dessert that doesn't require a lot of oven time and these parfaits are perfection! Store bought ladyfingers topped with tart curd, then finished off with a sweet and creamy coconut whipping cream hits all the right notes for a backyard cookout or picnic. Packing them in Mason jars make them portable, too! Add a little adult twist by brushing the cookies with tequila before topping with curd, and then just before serving give them a little hit of salt.
 

Portable and oh so good.

Ingredients

12 lady fingers

1 batch of lime curd (there's a great recipe here)

1 1/2 cups whipping cream

1 1/2 tsp coconut extract (or more to taste)

4 Tbsp sweetened shredded coconut

2 tsp sugar

zest of a lime, for garnish


Directions

1. Pre-heat oven to 350 F. Spread the coconut on a baking sheet and bake for a few minutes until golden. Set aside to cool.

2. Whip the cream with the sugar and coconut extract until you have soft peaks. Fold in the cooled coconut and set aside.

3. Cut six ladyfingers into thirds and then fit into the bottom of six 250 ml wide mouth Mason jars (you could, alternatively use a suitable ramekin)

4. Top the ladyfingers with 3 tbsp of lime curd. Then layer with a few table spoons of the coconut whipped cream, and repeat the layers-ladyfingers (cut into thirds), about 1-2 tbsp lime curd, more whipping cream.

5. Garnish the last layer of whipping cream with a sprinkle of toasted coconut and some lime zest. Put a lid on each jar and chill for 2 hours.

Variation:

Margarita Lime parfaits: brush the ladyfingers with tequila before spooning the lime curd over. Add a pinch of good quality salt to the tops just before serving, and for added flair add a lime wedge!