Pina Colada Parfait

  1. In 4 tall, footed glasses, place 1 small scoop of coconut sorbet and pack the ice cream down into the bottom of the glasses with the back of a spoon.
  2. Top with about 1 tablespoon of the chopped pineapple, about 1 1/2 teaspoons of the toasted coconut, and drizzle with about 1 tablespoon of the rum.
  3. Continue with the remaining ingredients, so there are 4 layers of each, ending with pineapple and rum on top, pressing with a spoon to "seal" each layer.
  4. Place the parfaits in the freezer for at least 30 minutes.
  5. Remove from the freezer and top each with 2 tablespoons of whipped cream and garnish with white chocolate shavings.
  6. Serve immediately.
  7. To make the simple syrup: In a heavy medium saucepan, combine 1 cup of the water and sugar and bring to a boil over high heat.
  8. Reduce heat to medium-low, stir, and simmer until the sugar dissolves, about 5 minutes.
  9. Remove from the heat and cool slightly.
  10. In a 2-quart saucepan, combine the coconut milk, remaining 1 1/2 cups water, lemongrass and ginger.
  11. Bring to a boil.
  12. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally.
  13. Remove from the heat.
  14. Add the simple syrup and stir well.
  15. Strain through a fine mesh strainer into a clean container.
  16. Cool in the refrigerator for at least 2 hours.
  17. Pour into an ice cream machine and process according to the manufacturer?s instructions.
  18. Transfer to an airtight container and freeze until ready to serve.
  19. Yield: about 1 quart

ginger, pineapple, coconut flakes, dark rum, cream, white chocolate shavings, water, sugar, unsweetened coconut milk, lemongrass, fresh ginger

Taken from www.foodnetwork.com/recipes/emeril-lagasse/pina-colada-parfait-recipe.html (may not work)

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