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Gluten-Free Tropical Lime Mini Parfaits

  • Beginner
  • 12 mini parfaits
  • 1 hr 30 min
Baking Success Or Baking Mess


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)


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.

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.

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.

Nutritional Claims: Free

of cholesterol, Low

in sodium, Source

of iron

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