Strawberry, Raspberry, and Coconut Parfaits

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Photo by Joyce Lee
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 285 calories
    • 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

Ingredients

  1. Check 1/2cup sweetened shredded coconut
  2. Check 2pints strawberry ice cream
  3. Check 1/2cup 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.