Directions for chocolate cobbler layer:
Preheat oven to 350 °F. Spray a 9-inch round cake pan with nonstick spray. Mix flour, 1/4 cup granulated sugar, 1 Tbsp cocoa powder, baking powder, salt, 1/4 cup rice milk, canola oil, and vanilla in a medium-size bowl. Spread the batter over the bottom of the cake pan. There will only be a thin layer.
In a small bowl, combine the other 2 Tbsp. of cocoa powder and the brown sugar. Microwave 3/4 cup rice milk on high power for 1 minute and 15 seconds. Thoroughly mix the heated rice milk with the cocoa powder and brown sugar mixture to make a chocolate sauce. Pour this mixture over the batter in the cake pan. Bake for 20 minutes. Allow to cool for at least 20 minutes before assembling the parfait.
Directions for the coconut filling layer:
Combine the flaked coconut and the remaining 2 cups of rice milk in a medium saucepan. Cook over medium-high heat for approximately 3 minutes. Add the remaining 1 cup of granulated sugar and the cornstarch. Cook over medium-low heat, stirring constantly, until thickened. Remove from heat and allow to cool.
Directions for the white chocolate pudding layer:
In a medium bowl, combine the instant pudding mix and can of coconut milk. Whisk for approximately 2 minutes or until thickened. Refrigerate.
Assemble the parfait in 4 serving dishes. (Clear glass serving containers work great because they show the pretty layers.) Layer as follows: chocolate cobbler, white chocolate pudding, coconut cream, chopped pretzels. Repeat all layers.
Sweet and Salty. Creamy and crunchy. This unbelievably delicious parfait combines the tastes and textures of several favorite candybars. Yum!