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Coconut Banana Cream Pie Parfaits | halfbakedharvest.com #coconutpie #banana #dessertrecipes #easter
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4.20 from 52 votes

Coconut Banana Cream Pie Parfaits.

Made with a buttery Ritz cracker and sweet coconut "crust", layered with fresh bananas, homemade coconut pudding, and a dollop of whipped cream too. Finish off with plenty of chocolate shavings for a simple, easy, sweet treat that's truly delicious any time of the year!
Prep Time15 mins
Cook Time20 mins
chill time1 hr
Total Time1 hr 35 mins
Calories: 322kcal



  • 1. To make the pudding. In a large pot, whisk together the egg yolks and cornstarch until fully combined. Add the brown sugar, coconut milk, and salt. Set the pot over medium-high heat and bring the mixture to a boil. Cook, stirring continuously, until the mixture thickens and is creamy and pudding like, about 8-10 minutes.  Remove from the heat. Stir in the vanilla and butter. Transfer to a bowl, cover with plastic wrap and let cool completely until set, about 20-30 minutes..
    2. To make the crust. Preheat the oven to 350 degrees F. In a small bowl, mix together the cracker crumbs, coconut, melted butter, and 1 tablespoon honey. Spread the mix out on a baking sheet and transfer to the oven. Bake 10 minutes, until light golden and toasted. Remove and let cool. 
    3. To make the cream. Whip the cream together until stiff peaks form. Fold in the 2 tablespoons honey.
    4. Assemble. In the bottom of 6-8 glass jars or cups, layer the crust, bananas, pudding, and about 1 tablespoon whipped cream. Repeat the layer 1 more time. Chill 30 minutes or up to 1 day. Serve topped with shaved chocolate. 


Calories: 322kcal