Chocolate Coconut Banana Cream Parfait

The recipe Chocolate Coconut Banana Cream Parfait can be made in roughly 15 minutes. This gluten free recipe serves 4 and costs $1.14 per serving. One serving contains 350 calories, 7g of protein, and 25g of fat. This recipe from Peanut Butter and Peepers has 60 fans. Head to the store and pick up banana, stevia, glasses, and a few other things to make it today. It works well as an affordable side dish. All things considered, we decided this recipe deserves a spoonacular score of 61%. This score is pretty good. Try Healthy Chocolate, Banana, and Coconut Parfait, Vanilla Cream Pie/Chocolate/Coconut/Banana Cream Pudding, and Banana Cream Parfait for similar recipes.

Servings: 4

Preparation duration: 15 minutes

 

Ingredients:

1 medium banana, ripe, mashed

Toasted Coconut, Chocolate Curls

1/2 tub Cool Whip Fat Free (12 tbsp.)

1 can full fat coconut milk refrigerated for 24 - 48 hours (only use the coconut meat from the top of the can 5.5oz)

1 1.4 oz Jello instant chocolate pudding, sugar free

2 cups non-fat milk

1/2 tsp Stevia

1/4 tsp. vanilla extract

4 8oz glasses

Equipment:

bowl

whisk

Cooking instruction summary:

Refrigerate 1 can of full fat coconut milk for 24 - 48 hours, do not shake the can.In a small bowl add banana and the fat of the coconut milk. Discard coconut milk or save for another use. Add vanilla extract and stevia. Mix until combined. Place in refrigerator until ready to use.In a medium bowl add chocolate pudding and milk. Whisk until thick, about 5 minutes. Carefully fold in Cool Whip until no more streaks are in the chocolate.Evenly divide the chocolate pudding in 4 8 oz glasses. Top with coconut banana cream.Refrigerate until ready to serve.Additional toppings: chocolate curls, toasted coconut

 

Step by step:


1. Refrigerate 1 can of full fat coconut milk for 24 - 48 hours, do not shake the can.In a small bowl add banana and the fat of the coconut milk. Discard coconut milk or save for another use.

2. Add vanilla extract and stevia.

3. Mix until combined.

4. Place in refrigerator until ready to use.In a medium bowl add chocolate pudding and milk.

5. Whisk until thick, about 5 minutes. Carefully fold in Cool Whip until no more streaks are in the chocolate.Evenly divide the chocolate pudding in 4 8 oz glasses. Top with coconut banana cream.Refrigerate until ready to serve.

6. Additional toppings: chocolate curls, toasted coconut


Nutrition Information:

Quickview
349k Calories
7g Protein
24g Total Fat
29g Carbs
8% Health Score
Limit These
Calories
349k
17%

Fat
24g
38%

  Saturated Fat
21g
135%

Carbohydrates
29g
10%

  Sugar
19g
22%

Cholesterol
4mg
2%

Sodium
217mg
9%

Get Enough Of These
Protein
7g
15%

Manganese
1mg
50%

Phosphorus
249mg
25%

Iron
3mg
20%

Vitamin B2
0.34mg
20%

Magnesium
74mg
19%

Calcium
185mg
19%

Copper
0.33mg
17%

Potassium
580mg
17%

Vitamin B12
0.81µg
14%

Vitamin B6
0.2mg
10%

Vitamin D
1µg
10%

Zinc
1mg
9%

Fiber
2g
8%

Selenium
5µg
8%

Folate
30µg
8%

Vitamin B1
0.11mg
8%

Vitamin B5
0.71mg
7%

Vitamin A
292IU
6%

Vitamin B3
1mg
5%

Vitamin C
3mg
5%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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