It is not often that I crave dessert that isn’t chocolate-infused, but today was one of those days (see the Pastry Affair’s wonderful, related post about mascarpone cheese ). When I’m not in the mood for chocolate, my dessert has to be rich and creamy. I am all about texture and flavor, and I particularly like mixing salty and tangy with sweet.
Two of my favorite flavors (ever) are ginger and coconut. I’m not sure how many of you have tried this combination, but if you haven’t yet–you should. It’s divine. I love how the sweetness of the coconut cools the zing of ginger. It makes me feel like I am sitting on some faraway island, relaxing and listening to the sounds of waves crash on the shore. Ahhh. Bliss.
Today I decided to take my quirky love of ginger and coconut and blend it into a well-loved dessert: the parfait. Parfait, which literally means perfect in french, is typically a layered dessert of cream and berries (or, if you are Rachel Green from Friends, you make it with cream and beef).
For my version, I chose to use four ingredients: vanilla pudding, gluten free gingersnap cookies, bananas and shredded coconut. The dessert is light, creamy and just sweet and cool enough for a summer or spring day. It can also be made in large batches, perfect for a party. Enjoy!
Coconut Banana and Gluten Free Gingersnap Parfait
by Emily of (Mainly) Gluten Free in NYC
2 cups vanilla pudding (see below for recipe)
2 medium bananas, sliced into coin-size pieces
30 gluten free gingersnap cookies
1 tablespoon shredded coconut
For the pudding:
This recipe is adapted from Fresh and Fast by Marie Simmons.
1/4 cup sugar
2 tablespoons cornstarch
2 cups hot milk
1 teaspoon vanilla extract
a pinch of salt
Whisk together the sugar and cornstarch in a medium saucepan and then add the hot milk. Place the saucepan over medium heat and stir constantly until the sugar in fully dissolved and the mixture starts to boil and thicken. This should take about 10 minutes. Add the chocolate and stir until fully incorporated. When the pudding has thickened, add the salt and vanilla. Remove from heat.
Let the pudding cool completely before making the parfait, about an hour. Make sure to stir the pudding from time to time so it doesn’t become too thick. When the pudding has cooled, alternate spreading layers of the ingredients in this order: pudding, gingersnap cookies, pudding, bananas, pudding, gingersnap cookies. When it is finished, sprinkle coconut on top. (If you really love coconut, you may add it to the pudding as you layer.)
Refrigerate for an hour and serve at almost room temperature.
One Year Ago: Matzoh Brei