Coconut Mango Parfaits

Directions

1. 1
   To make the custard, in a small bowl, dissolve the cornstarch in 2 tablespoons of water.
2. 2
   In a wok over medium-high heat, combine 3/4 cup of the cream and the vanilla, sugar, and butter.
3. 3
   Add the cornstarch and cook, stirring with a wooden spoon, until the mixture begins to boil.
4. 4
   Remove from the heat and stir in the Coconut and sour cream.
5. 5
   Transfer the mixture to a bowl and cover with plastic wrap.
6. 6
   Refrigerate for at least 6 hours or overnight.
7. 7
   In 4 parfait glasses, layer the crumbled cookies evenly with the custard and mango.
8. 8
   Use as many cookies as youd like, depending on whether you prefer a lot of cookie crunch or just little.
9. 9
   In a mixing bowl, using a wooden spoon or an electric mixer, beat the remaining 1/2 cup whipping cream with the confectioners sugar.
10. 10
    Top each parfait with some whipped cream and serve.