Tahitian Parfaits Recipes

Steps:

• Add yeast to warm water and stir to dissolve; allow to sit until yeast has bubbled, 5-7 minutes. Add yeast mixture to warm coconut milk. In a large bowl, combine coconut, sugar, salt, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch down dough. Turn onto a lightly floured surface; divide into 8 portions. Roll each into a 12-in. rope. Curl ends in opposite directions to form a figure 8. Tuck each end under where it meets center of roll and pinch lightly to seal. Place 2 in. apart on a parchment-lined baking sheet. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes., Preheat oven to 375°. Bake until light brown, 10-12 minutes. Meanwhile, place sugar, cinnamon and ginger in a shallow bowl. Split vanilla bean lengthwise. Using the tip of a sharp knife, scrape seeds from the center; stir into sugar mixture. Brush warm pastries with melted butter; roll in sugar mixture to coat.

Steps:

• Heat the butter in a 12-inch skillet over medium heat.
• Stir in 4 tablespoons of the sugar.
• Add the bananas.
• Cook and stir for about 3 minutes or until the sugar caramelizes.
• Set aside.
• Beat the cream, vanilla and remaining sugar in a large bowl with mixer at high speed until stiff peaks form.
• Layer in each of 4 parfait glasses: 1/4 cup whipped cream, 2 tablespoons cookies, 1/2 cup bananas, 1 tablespoon coconut, 1 tablespoon nuts, 2 tablespoons cookies, 2 tablespoons chocolate sauce, 1/4 cup whipped cream and 2 teaspoons coconut.
• Serve immediately and enjoy!