The French word “parfait” means “perfect”, and that’s exactly what you’ll think about this French Style Coconut Parfait. This Frozen Parfait is absolutely divine. In America, we think of parfait’s as a layered yogurt dessert. Well, you are in for a treat with this traditional parfait. Your spoon is waiting!
I’m honored to partner with Milk Means More to bring you this fabulous recipe. As always, all opinions are my own.
We absolutely love home made ice cream at our house. We have one of those ice cream makers and mostly use it in the summer.
But this frozen parfait is not your typical ice cream. Oh don’t get me wrong, I love almost all ice cream, but this? It’s richer, creamier, like frozen custard. Bonus–you don’t need an ice cream maker to make it!
My goal is to have Ice-Cream Sundays every week in the summer. It’s a fun way to gather with the family at the end of the weekend. We didn’t do it quite that often last year, so I guess I’ll have to work on that goal again! Have trouble getting your kids to the table? Just whip up a parfait! 😉
Okay, so there’s really only a few steps to this recipe.
- Toasting coconut
- Making the whipped cream
- beating the egg yolks
- Making the syrup.
Tips for success~
- Keep an eye on the coconut! It burns easily.
- You need to beat the eggs for a really long time, both before and after you add the syrup. Before, you want a really pale yellow. After, you’re looking for the mixture to ‘bloom’, it will double in size. Get lots of air in their for the ultimate texture.
- Invest in a candy thermometer. It’s a really handy tool, and it ensures recipe success (ask me how I know). I got mine at my local grocery for about $3.00.
A couple notes~
- My French Style Coconut Parfait may appear much more yellow in color than yours. This is because I used fresh eggs (meaning from my friend’s chickens), and the yolks are typically much brighter in color than the store bought.
- I also used pure cane sugar which is not pure white.
- The recipe will blow your socks off no matter which eggs or sugar you use. 🙂
Are you ready to rock this recipe?
French Style Coconut Parfait
A creamy divine ice cream dessert
- 1/2 cup toasted coconut plus more for garnishing
- 1 cup heavy cream
- 2 tbsp sugar
- 8 egg yolks
- 2/3 cup sugar
- 2/3 cup water
- 1 tsp coconut extract
- chocolate syrup for serving
- Fresh berries for serving
Toast the coconut in a 300 degree oven for 2 minutes. Watch closely! Set aside
Whisk the heavy cream and 2 tbsp of sugar on high until stiff peaks form. Place the bowl in the refrigerator to keep cold.
Beat the egg yolks in a stand mixer on high until pale yellow, about 5 minutes.
Meanwhile, heat the 2/3 cup of sugar and water in a small saucepan until it reaches 230 degrees, also known as 'soft ball'.
With the stand mixer still turned on, stream the syrup into the yolks and continue to beat for another 5-7 minutes. The mixture will volumize.
Add coconut extract.
Fold in whipped cream.
Fold in toasted coconut.
Pour into a loaf pan, or other container and freeze for at least 6 hours, but overnight is better.
Before serving, invert on a platter and slice. Serve with chocolate syrup, toasted coconut, and fresh berries if desired.
Success tip! Chill the bowl that you'll be making the whipped cream in. Keep it refrigerated until use.
Instead of freezing in a large container, you can freeze in ramekins, paper cups, or a muffin pan for individual servings.
Enjoy the Parfait!
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