3/4 cup (175 mL) Lantic or Rogers Granulated Sugar
1/3 cup (75 mL) cornstarch
1/2 tsp salt
1 can (14 oz/400 mL) coconut milk
1 cup (250 mL) water
4 egg yolks
3 tbsp (45 mL) unsalted butter, cubed, at room temperature
2 tsp (10 mL) vanilla extract
1 cup (250 mL) shredded unsweetened coconut
1 cup (250 mL) chopped strawberries
1 ripe mango, peeled and chopped
1 cup (250 mL) chopped pineapple
1 kiwi, peeled and chopped
2 tbsp (30 mL) Lantic or Rogers Granulated Sugar
2 tbsp (30 mL) lime juice
1/3 cup (75 mL) toasted shredded unsweetened coconut
Coconut Cream: In heavy-bottom saucepan, whisk together sugar, cornstarch and salt over medium heat until blended. Gradually whisk in coconut milk and water until smooth. Whisk in eggs yolks until thoroughly incorporated.
Bring to a simmer over medium heat, stirring constantly with heatproof rubber spatula. Reduce heat to low; simmer, whisking constantly, until mixture thickens and coats back of spoon.
Remove from heat; whisk in butter and vanilla. Stir in coconut and transfer to heat-proof bowl. Cover heat-proof bowl directly with plastic wrap; refrigerate until cooled completely.
Parfait: Combine strawberries, mango, pineapple, kiwi, sugar and lime juice in a bowl; let stand for 10 minutes.
In parfait glasses, layer half of the fruit mixture with cream; repeat layers once. Garnish with toasted coconut.
Tip: Vary fruit depending on what’s in season: try bananas, cantaloupe, blueberries or raspberries.
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