Description

This Tasty Coconut Key Lime Pie Parfait is a refreshing and tropical dessert featuring layers of graham cracker crust, tangy key lime filling, and fluffy coconut whipped cream topped with toasted shredded coconut. Perfectly chilled and elegantly served in individual parfait glasses, this no-bake treat combines creamy, zesty, and crunchy textures for a delightful summer dessert experience.

Ingredients

Scale

Crust

1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted

Filling

1 can (14 oz) sweetened condensed milk
1/2 cup key lime juice
1 teaspoon key lime zest

Topping

1 can (14 oz) coconut cream, chilled
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1/4 cup shredded coconut, toasted (for garnish)

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Instructions

Prepare the crust: In a bowl, combine graham cracker crumbs and melted butter until the mixture resembles wet sand, ensuring it’s well mixed to form a cohesive base.
Form the crust in serving glasses: Divide the graham cracker mixture evenly and layer it at the bottom of individual serving glasses or jars to create the crust foundation for the parfaits.
Prepare the key lime filling: In a separate bowl, whisk together sweetened condensed milk, key lime juice, and key lime zest thoroughly until smooth and fully incorporated.
Assemble the filling layer: Pour the prepared key lime filling over the graham cracker crust in each glass, spreading evenly to cover the crust layer.
Chill the parfaits: Refrigerate the assembled parfaits for at least 2 hours, allowing the filling to set and develop a firm texture.
Make the coconut whipped cream: Scoop the chilled coconut cream into a mixing bowl, add powdered sugar and vanilla extract, then whip vigorously until stiff peaks form for a light and fluffy topping.
Top the parfaits: Spoon or pipe the coconut whipped cream over the set key lime filling in each glass, creating a smooth and appealing topping layer.
Garnish: Sprinkle toasted shredded coconut on top of the whipped cream for added texture and a decorative finish.
Serve: Keep the parfaits chilled and serve immediately to enjoy the fresh, tropical flavors and creamy textures.

Notes

For best results, chill the coconut cream overnight to help it whip more easily.
Use fresh key limes if available for a more authentic flavor, or bottled key lime juice as a convenient alternative.
To toast shredded coconut, spread it on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring halfway through, until golden brown.
These parfaits can be prepared a day in advance and kept refrigerated.
The graham cracker crust mixture can be pressed firmly to avoid crumbling when eating.