Mini Coconut Mousse Parfaits
By: McCormick Kitchens
Made With:
Thai Kitchen® Sweetened Coconut Whipping Cream and cream cheese make a luxuriously creamy base for these delightful mini parfaits. From there you can customize the treat with fun twists like fudge brownie, banana cream, or strawberry shortcake.
Thai Kitchen® Sweetened Coconut Whipping Cream and cream cheese make a luxuriously creamy base for these delightful mini parfaits. From there you can customize the treat with fun twists like fudge brownie, banana cream, or strawberry shortcake.
Key products
Instructions
- Place can of Coconut Whipping Cream in the refrigerator for at least 4 hours or overnight.
- Beat cream cheese, cinnamon and 1/4 cup of the sugar in large bowl with electric mixer on medium speed until smooth and creamy.
- Beat refrigerated Coconut Whipping Cream and remaining 1/4 cup sugar in another large bowl with electric mixer on medium speed until stiff peaks form, about 5 minutes. Add 1/2 of the Coconut Whipping Cream to cream cheese mixture; stir until well blended. Gently stir in remaining Coconut Whipping Cream.
Fudge Brownie: Divide 1 1/2 cups brownie pieces (1/2-inch cubes) evenly among each of 12 (2-ounce) shot glasses. Using 2/3 cup hot fudge sauce, layer each glass with fudge sauce and Spiced Mousse. Garnish with almonds, if desired. Makes 12.
Banana Cream: Spoon 1 tablespoon of coarsely crushed vanilla wafer cookies into each of 12 (2-ounce) shot glasses. Using 2/3 cup caramel sauce and 1 banana, sliced, layer each glass with caramel sauce, banana slices and Spiced Mousse. Garnish with toasted coconut, if desired. Makes 12.
Strawberry Shortcake: Spoon 2 teaspoons of coarsely crushed shortbread cookies into each of 12 (2-ounce) shot glasses. Using 6 strawberries, sliced, divide strawberry slices evenly among glasses. Layer each glass with Spiced Mousse and additional 1 teaspoon crushed cookies. Garnish with fresh mint, if desired. Makes 12.
Piña Colada: Mix 1/2 cup each coarsely crushed shortbread cookies, coarsely chopped toasted macadamia nuts and toasted flaked coconut. Spoon 1 tablespoon cookie mixture into each of 12 (2-ounce) shot glasses. Using 1 can (8 ounces) crushed pineapple or pineapple tidbits, drained, divide pineapple evenly among glasses. Layer each glass with Spiced Mousse and remaining cookie mixture. Garnish as desired. Makes 12.
