Skip to main content

Gluten-Free Tropical Lime Mini Parfaits

Gluten-Free Tropical Lime Mini Parfaits




12 mini parfaits


1 hour 30 minutes


0 0 votes


  • 1/2 cup sugar
  • 1/4 cup Fleischmann's® Corn Starch
  • 1/8 teaspoon salt
  • 2-1/2 cups refrigerated, unsweetened, fat free coconut milk
  • 2 tablespoons cream of coconut (such as Coco López®)
  • 1 tablespoon lime juice
  • 1/4 teaspoon pure vanilla extract
  • 3/4 cup finely crumbled gluten-free sugar cookies
  • 2 cups diced fresh tropical fruits, such as pineapple, kiwi, mango and strawberries
  • Whipped topping (optional)



  1. Stir together sugar, corn starch and salt in a saucepan over medium heat. Stir in coconut milk until smooth. Stirring constantly, bring to a boil. Continue to stir and allow pudding to boil for 1 minute. Remove from heat, stir in cream of coconut, lime juice and vanilla; set aside to cool. (Makes about 2 cups of pudding.) Cool to near room temperature; about 20 to 30 minutes.
  2. To assemble the parfaits, layer 1 tablespoon cookie crumbs, 2-1/2 tablespoons pudding and 2-1/2 tablespoons fruit into each of 12 (3-ounce) mini parfait glasses.
  3. Cover and refrigerate until ready to serve. Top with whipped topping, if desired.

*Unsweetened rice milk or almond milk can be substituted for the coconut milk.

**Use Gluten-Free Sugar Cookies recipe OR purchased cookies.


0 0 votes
Recipe Rating
Notify of
0 Reviews
Inline Feedbacks
View all reviews