Vanilla Pudding Parfait
Servings Prep Time
4servings 20minutes
Cook Time Passive Time
10minutes 6hours
Servings Prep Time
4servings 20minutes
Cook Time Passive Time
10minutes 6hours
Vanilla Pudding
  • 1/4cup white sugar(organic if possible)
  • 1/4 teaspoon salt
  • 3tablespoons arrowroot powder or cornstarch
  • 2 cups whole milk(organic if possible)
  • 3tablespoons honey
  • 4 egg yolks
  • 1/2 vanilla bean scraped(you can also use 1 teaspoon of vanilla extract)
  • 2tablespoons unsalted butter
Parfait Toppings
  • 1/3cup unsweetened wide slice coconut(you can also use unsweetened coconut flakes)
  • 1cup fresh strawberries(you can dice them all or slice some)
  • 1/2cup cold heavy cream
  • 1teaspoon pure maple syrup(you can also use regular sugar)
Vanilla Pudding
  1. In a medium saucepan add sugar, salt, arrowroot powder, and stir well with a whisk. Add about 1/4 – 1/2 cup of milk and stir with a whisk to keep the arrowroot powder from clumping. Add honey, 1/2 of vanilla bean pod that has been scraped, vanilla bean paste (from vanilla bean pod), and remaining milk to the saucepan. Stir well and turn heat to medium. Bring to a boil and lower heat to medium low as you continue to stir.
  2. Separate egg yolks from whites. Add egg yolks to a small or medium bowl. Ladle 1 scoop of hot mixture from the saucepan and pour it into egg yolks. Stir quickly with a whisk to keep eggs from cooking until the mixture is incorporated. Add the egg mixture into the saucepan and mix quickly to keep the eggs from cooking. Turn the heat to medium low and bring the pudding mixture to a low simmer stirring continuously. Continue simmering for 3-5 minutes stirring occasionally until the mixture has thickened. It should cover the back of a spoon. Remove from heat and remove the scraped vanilla bean pod. Add unsalted butter and stir well. Place pudding in a medium bowl and allow to cool slightly. Cover with plastic wrap and refrigerate for about six hours until it is completely cooled and has a pudding consistency.
  1. Toward the end of the cooling process toast wide sliced coconut on a baking sheet at 350 degrees for about 5 minutes. Toss halfway through the toasting process.
  2. Slice or dice about one cup of fresh strawberries and set aside.
  3. Add about 1/2 cup of heavy cream and maple syrup to a mixing bowl with the whisk attachment. Mix on high until stiff peaks form.
  1. Split the pudding between four serving dishes. Add strawberries, whip cream and top with toasted coconut. Serve and enjoy!
Recipe Notes

*If you use small shredded coconut flakes you will not need to bake them as long. Just keep an eye on them and when they start to toast, toss and then continue toasting until they are lightly browned.