Banana Pudding & Coconut Parfait cream - Detailed recipes with photos.

Parfait made from banana pudding and coconut cream – a detailed recipe cooking. The photodishes: Kon Pulos Time: 1 hour. 35 minutes Difficulty: easy Servings: 6 – 8 The recipes use measured containers with a volume of: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
- 1.1 Pudding
- 1.2 Cream
2 Recipe preparation:

Ingredients for the recipe:

Pudding

Grated zest and lime juice 1
5 large thinly sliced bananas
1 tbsp. Sahara
0.25 Art. corn starch
4 large yolks
3.5 tbsp. whole milk
0.5 tbsp. fat cream
0.5 tsp salt
2 tbsp. l (30 gr.) Butter
1 tsp vanilla extract
0.5 tsp coconut extract
170 gr waffle cookies

Cream

2 tbsp. l sweet coconut flakes
140 gr chilled canned coconut cream
1 tbsp. cold cream
2 tbsp. l Sahara

Recipes with similar ingredients: vanilla pudding, milk, cream, coconut milk, coconut, eggs, bananas

Recipe preparation:

Cook the pudding: Put the zest of lime in a small a bowl; cover and refrigerate. Mix banana slices with lime juice in a medium-sized bowl; set aside. Mix 0.25 tbsp. sugar, starch and egg yolks in large a bowl.
Mix milk, heavy cream, 0.75 tbsp. sugar and salt in medium saucepan, bring to a slow boil over medium heat. Slowly mix the milk mixture with the yolks, then pour into pan and bring to a boil over medium heat. Cook, constantly stirring until thick, about 3 minutes. Remove from heat and intervene butter and extracts. Allow to cool slightly, about 5 minutes.
Put a full glass of pudding in a 2-liter baking dish; put a third of the banana slices on top, then half vanilla biscuits and another glass of pudding. Cover one more a third of the banana slices, then lay out another glass of pudding. Spread the rest of the banana on top, then the vanilla cookies and pudding. Cover with foil and let stand in the refrigerator for at least 6 hours or night.
Make a cream: Preheat the oven to 170 ° C. Distribute coconut flakes on a baking sheet and fry until golden brown, about 10 minutes. Remove the hard coconut cream from the can (do not get fluid). Whip coconut cream, heavy cream and sugar in a large bowl with a mixer at medium speed to solid peaks, about 2 minutes. Spread whipped coconut cream on top pudding and sprinkle with fried coconut and lime zest. Allow to stand in the refrigerator for about 30 minutes before serving. table. Recipe for a portioned parfait with pudding and whipped cream.