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Just Desserts: The Parfait Equation hero image

Just Desserts: The Parfait Equation

Frozen Coconut-Condensed Milk Mousse Parfaits Layered with Toasted Coconut

30 minutes active, plus 6 hours freezing
Serves 4
DessertItalian
Herb's take

Inspired by tropical flavors and Italian semifreddo technique, this dessert transforms pantry staples into a creamy, frozen parfait, no ice cream machine required. You'll master the art of folding airy whipped cream into a condensed milk base, and get a crash course in why toasted coconut is the best kind of coconut.

Ingredients

Yield
4

Instructions

  1. 01
    Preheat your oven to 325°F. Spread the shredded sweetened coconut evenly on a baking sheet and toast for 5-7 minutes, stirring once or twice, until golden brown and fragrant. Cool completely.
  2. 02
    Pour the cold heavy cream into a large chilled mixing bowl. Whip with a hand mixer or whisk until you reach stiff peaks, about 3-4 minutes. Set aside.
  3. 03
    In a separate large bowl, combine the sweetened condensed milk, vanilla extract, fine sea salt, and fresh lime zest. Stir until smooth and fully combined.
  4. 04
    Reserve 2 tablespoons of the toasted coconut for garnish. Gently fold the remaining toasted coconut into the condensed milk mixture using a rubber spatula.
  5. 05
    Add one-third of the whipped cream to the coconut-condensed milk base and stir briskly to lighten the mixture.
  6. 06
    Gently fold in the remaining whipped cream in two additions, using broad, sweeping motions to keep the mixture light and airy.
  7. 07
    Spoon half of the mousse mixture evenly into 4 parfait glasses or small jars. Sprinkle half of the reserved toasted coconut over the mousse.
  8. 08
    Repeat with the remaining mousse, then finish each parfait with a final layer of toasted coconut.
  9. 09
    Cover parfaits loosely with plastic wrap and freeze until firm, at least 6 hours or overnight.
  10. 10
    Let parfaits sit at room temperature for 10 minutes before serving, for optimal texture. Serve chilled and enjoy your scientific success.

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