Coconut Raspberry Parfaits

1/4 cup unsweetened coconut flakes (See cooking tip.)
1/3 cup cream of coconut (Goya brand works well. See cooking tip.)
1 cup heavy or whipping cream
2 cups (8 oz) or more fresh raspberries

Mint sprigs for garnish, optional

1. Have ready four 8- ounce old fashioned glasses or use medium wine glasses. Chill the mixing bowl and whisk of your electric mixer.

2. Add the coconut flakes to a small, heavy skillet set over medium-low heat. Stir constantly until the flakes start to take on color and then become golden, 4 to 5 minutes. Remove flakes from the pan and set aside. (Coconut can be toasted 3 to 4 days ahead; cool and then transfer to a plastic sandwich bag, and refrigerate.)

3. Open the cream of coconut can, and with a table fork stir the mixture well so that all of the liquids and solids are blended. Measure 1/3 cup and set aside. (Transfer remaining coconut cream into a glass or plastic container with a lid and refrigerate for up to 4 days or freeze for longer. Save for another use such as making pina coladas.)

4. With an electric mixer on medium high speed, whip the cream in a mixing bowl until it is just firm and soft peaks have formed. Then gradually pour in the cream of coconut. Continue to beat until incorporated and whipped cream is firm but not stiff.

5. To assemble parfaits, spoon 1/4 cup of the raspberries in each glass and then spoon 1/4 cup of the cream over them. Sprinkle with 1 teaspoon of the toasted coconut. Repeat to make another layer in each glass. Cover with plastic wrap and refrigerate. (Parfaits can be prepared 4 hours ahead.) Garnish each parfait, if desired, with a mint sprig.

Makes 4 servings.

Cooking tips:

Cream of coconut, a sweet mixture of coconut cream combined with added sugar, is available in cans in most supermarkets. After opening a can, be certain to use a table fork or spoon to mix the solids and liquids (which will have separated) together until well blended.

Leftover toasted coconut flakes can be sprinkled on scoops of ice cream or added to granola.

Copyright Betty Rosbottom 2019