Cooking with Chef Bryan: Tropical parfait

Tropical parfait. (Photo: KUTV)

(KUTV) Recipe Courtesy Chef Bryan Woolley


  • Banana Pudding, Cook and Serve
  • 1 angel food cake
  • 2 bananas , peeled and chopped
  • 1 cup toasted coconut
  • 2 cup freshly chopped pineapple
  • 6-7 lychee fruit, peeled, deseeded and chopped
  • Whipped cream and mint, for garnish


  1. I like to make these tropical parfaits in short glasses or wine glasses.
  2. Make the banana pudding as directed on the package. I like to use the cook and serve variety, however, you could use instant too.
  3. Cut the angel food cake into small bite size pieces and set aside
  4. In a large bowl combine the chopped bananas, toasted coconut, freshly chopped pineapple and lychee fruit. Gently fold everything together.
  5. Layer the parfaits with angle food cake on the bottom, pudding, fruit mixture, angle food cake, pudding, fruit mixture and so on. Finish with a dollop of pudding and whipped cream. Place a couple of mint leaves into the whipped cream dollop for garnish. Serve and Enjoy!