Coconut Cream Pudding Parfaits
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With just 4 ingredients, these quick and easy Coconut Cream Pudding Parfaits are the perfect simple no bake dessert! These pretty pudding cups are layered with dreamy coconut cream pudding mousse, crunchy toasted coconut and a pile of fluffy whipped topping!
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If you have been around here for any length of time, you know how much I love no bake desserts. And desserts with pudding mix. These coconutty pudding cups are the best of both worlds and definitely NOT your kiddo’s lunch box treat!
Coconut Cream Pudding Parfaits
Our pudding parfaits start with my favorite pudding mousse. Pudding mix + milk + whipped topping = the creamiest, dreamiest pudding mousse ever! Fill a pie with it, frost a cake with it or just pile it into cups for the beginning of a delicious no bake pudding dessert!
(You can also use my Homemade Coconut Pudding in place of the pudding mix and milk!)
That fluffy pudding mousse is layered with crunchy, toasted coconut and creamy whipped topping in clear cups for a pretty presentation:
If you have never toasted coconut, don’t worry! It couldn’t be easier. Put the coconut flakes in a non-stick skillet over medium heat. Stay close and stir frequently. You will start to see the coconut flakes darken in color and you will smell the coconut start toasting. The darker it gets, the crunchier and toastier the coconut will be so keep a close eye on it. When it has toasted to your liking, remove the pan from the heat and place the coconut on a plate to cool.
Toasted coconut provides texture, crunch and another boost of coconut flavor to these pudding cups!
Coconut Cream Pudding Parfaits
- Yield: 6 1x
Description
With just 4 ingredients, these quick and easy Coconut Cream Pudding Parfaits are the perfect simple no bake dessert! These pretty pudding cups are layered with dreamy coconut cream pudding mousse, crunchy toasted coconut and a pile of fluffy whipped topping!
Ingredients
- 1 3.4 oz box coconut cream instant pudding mix
- 1 cup cold milk
- 2 8 oz. tubs whipped topping, thawed
- 3/4 cup sweetened coconut flakes (toasted)
Instructions
- In a bowl, whisk together cold milk and pudding mix. Allow it to sit for 1-2 minutes.
- Fold in one 8 oz. tub of whipped topping – mix until just incorporated.
- Use half of the pudding mixture and spoon it evenly between six 9 oz. plastic cups. (You could also use mason jars or footed bowls.)
- Sprinkle about 2 tablespoons of toasted coconut on top of the pudding mixture in each cup.
- Divide the remaining pudding mixture between the six cups and spoon it on top of the coconut.
- Top each pudding cup with additional whipped topping and garnish with the remaining toasted coconut.
- Refrigerate until serving.
Since these can be made ahead and stored in the refrigerator, these layered Coconut Cream Pudding Parfaits are perfect for cookouts, picnics (just wrap them in plastic wrap for transport), baby showers (tint the pudding pink or blue) or your next girls night!
How about a few more pretty pudding desserts?!
