These Coconut Cream Pie Parfaits are the ultimate treat! Over the top coconut flavor!
In a medium bowl, mix graham cracker crumbs with granulated sugar. Add the melted butter and mix with a fork until crumbly. Evenly distribute crumbs into bottoms of 5 glasses.
In a medium saucepan, combine the milk and cream of coconut. Cook to a simmer.
In a medium bowl, combine the eggs, granulated sugar, flour, coconut, salt and vanilla and whisk until smooth. While whisking, add 1/2 cup of the hot milk mixture to the egg mixture. Then pour this mixture into the remaining milk in the saucepan. Bring to a boil, while whisking constantly, until mixture thickens, about 2 minutes. Remove from heat and let cool.
Spoon the filling into the glasses on top of the crust. Cover and refrigerate for at least 2 hours. Before serving top with some Cool Whip and toasted coconut flakes.