Strawberry, Raspberry, and Coconut Parfaits

Strawberry, Raspberry, and Coconut Parfaits
Joyce Lee
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preparation
10
minutes
cooking
20
minutes
Serves 8

Ingredients

1/2
cup
sweetened shredded coconut
2
pints
strawberry ice cream
1/2
cup
seedless raspberry jam

Directions

  1. Heat oven to 350° F. Spread the coconut on a rimmed baking sheet and toast, tossing occasionally, until golden, 4 to 6 minutes. Let cool.
  2. Dividing evenly among eight 4-ounce freezer-safe cups, layer the ice cream and jam, then sprinkle with the toasted coconut. Freeze for up to 12 hours.

 

Charlyne Mattox
July 2012

Nutritional Information

  • Per Serving
  • Calories 285
  • Fat 11 g
  • Sat Fat 8 g
  • Cholesterol 20 mg
  • Sodium 28 mg
  • Protein 2 g
  • Carbohydrate 45 g
  • Sugar 43 g
  • Fiber 1 g
  • Iron 0 mg
  • Calcium 63 mg
What does this mean? See Nutrition 101.

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