Prep Time

20 min

Total Time

30 min

Calories per serving

400

Servings

6

Ingredients (5)
  • 1 cup flaked coconut
  • 3 to 4 cups frozen whipped topping, thawed, divided
  • 1 jar (10 to 11 oz.) lemon curd
  • 2-1/2 cups (12 oz.) frozen DOLE® Blueberries, partially thawed
  • optional mint leaves
Directions
  1. Preheat oven to 350ºF. 
  2. Spread coconut on baking sheet.  Bake 8 to 12 minutes, or until coconut is lightly brown, stirring occasionally.  Cool.
  3. Fold 1 cup whipped topping into lemon curd in medium bowl
  4. Reserve 1/4 cup blueberries for garnish.  Layer one half remaining berries in 6 (8 to 10 oz.) parfait glasses.  Top with one half lemon curd mixture, coconut and whipped topping; repeat layers ending with whipped topping.  Garnish with reserved blueberries and mint leaves, if desired.  Chill until served.

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