Paradise Pudding Parfaits Recipe
Ingredients
| Crushed pineapple can | 1 8 Ounce, drained | |
| Banana | 1 Medium, chopped | |
| 1 mango, seeded, peeled, and chopped | ||
| Milk | 1 Cup (16 tbs) | |
| Coconut milk | 1/2 Cup (16 tbs) | |
| 1/2 cup frozen pineapple- orange-banana juice concentrate, thawed | ||
| 1 4-serving-size pkg. instant vanilla pudding mix | ||
| Flaked coconut | 1/4 Cup (16 tbs), toasted | |
| Mint leaves | 4 | |
Directions
1. In a medium bowl combine pineapple, banana, and mango; set aside. In a large mixing bowl stir together milk, coconut milk, and thawed juice concentrate. Add pudding mix to milk mixture; beat with an electric mixer on low speed for 2 minutes.
2. To assemble, spoon half of the pudding mixture into 4 or 5 parfait glasses or wine glasses. Top with half of the fruit. Repeat layers. Sprinkle each serving with some of the coconut. Cover and chill for 1 to 4 hours. If desired, garnish with mint leaves.
2. To assemble, spoon half of the pudding mixture into 4 or 5 parfait glasses or wine glasses. Top with half of the fruit. Repeat layers. Sprinkle each serving with some of the coconut. Cover and chill for 1 to 4 hours. If desired, garnish with mint leaves.
Chef
