Chocolate Coconut Banana Cream Parfait
Prep time
Total time
A creamy chocolate parfait topped with coconut cream and banana.
Serves: 4 - 8oz servings
  • 1 medium banana, ripe, mashed
  • 1 can full fat coconut milk refrigerated for 24 - 48 hours (only use the coconut meat from the top of the can 5.5oz)
  • ¼ tsp. vanilla extract
  • ½ tsp Stevia
  • 1 1.4 oz Jello instant chocolate pudding, sugar free
  • 2 cups non-fat milk
  • ½ tub Cool Whip Fat Free (12 tbsp.)
  • 4 8oz glasses
  • Optional Toppings:
  • Toasted Coconut, Chocolate Curls
  1. Refrigerate 1 can of full fat coconut milk for 24 - 48 hours, do not shake the can.
  2. In a small bowl add banana and the fat of the coconut milk. Discard coconut milk or save for another use. Add vanilla extract and stevia. Mix until combined. Place in refrigerator until ready to use.
  3. In a medium bowl add chocolate pudding and milk. Whisk until thick, about 5 minutes. Carefully fold in Cool Whip until no more streaks are in the chocolate.
  4. Evenly divide the chocolate pudding in 4 8 oz glasses. Top with coconut banana cream.
  5. Refrigerate until ready to serve.
  6. Additional toppings: chocolate curls, toasted coconut
Calories per serving, not including toasted coconut or chocolate curls: 208.2, Fat: 7.1, Cholesterol: 2.5, Sodium: 390, Potassium: 73.7, Carbs: 28, Fiber: 1.4, Sugar: 11.8, Protein: 5.7
Nutrition Information
Serving size: 8 oz
Recipe by PB + P Design at