Description
These Coconut Cream Bunny Parfaits are the kind of Easter dessert that makes people smile before they even take a bite. Fluffy coconut pudding, soft vanilla cake, and whipped cream are layered into individual jars, then topped with toasted coconut “grass,” candy eggs, and adorable marshmallow bunny ears. They look bakery-fancy but are surprisingly simple to make — perfect for holiday tables and family kitchen fun.
Ingredients
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2 cups coconut pudding (instant or homemade)
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3 cups vanilla cake, cut into small cubes (store-bought or homemade)
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2 cups sweetened whipped cream
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1 cup shredded coconut
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6–8 large marshmallows
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Pink decorating sugar or pink candy melts
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Mini chocolate eggs or pastel candy-coated chocolates
Instructions
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Toast the coconut
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Heat oven to 325°F (160°C).
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Spread shredded coconut on a baking sheet.
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Bake 5–7 minutes, stirring once, until lightly golden.
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Cool completely.
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Prepare bunny ears
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Cut each marshmallow diagonally to form two ear shapes.
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Press the sticky cut side into pink decorating sugar.
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If using candy melts, brush a thin pink stripe inside each ear and let set.
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Layer the parfaits
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Use clear jars or glasses.
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Add a layer of cake cubes.
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Spoon over coconut pudding.
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Add a layer of whipped cream.
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Repeat layers if your container is tall enough.
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Finish with whipped cream on top.
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Decorate
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Sprinkle toasted coconut over the top to make “grass.”
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Insert two marshmallow ears near the edge.
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Add mini chocolate eggs around the ears.
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Chill
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Refrigerate at least 1 hour before serving so layers soften and flavors blend.
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Notes
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Use day-old cake — it holds texture better in layers.
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Chill before serving for the best spoonable texture.
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Toast coconut carefully — it browns quickly near the end.
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Stabilize whipped cream by adding 1 tablespoon instant pudding powder while whipping if you need it to hold longer.
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Add toppings last if making ahead, so decorations stay neat.