Coconut Mango Parfait
- Course/Dish: Puddings
- Meals: Breakfast, Snack
- Main Ingredient: Lemon, Young Coconut, Mango
- Difficulty: Easy
- Equipment Needed: Blender
- Rainbow Green Cuisine: Phase 2
- Serves: 2
Yep, that's right, it's mango season and it's easier than ever to find the creme de la creme of all mangoes, the champagne mango. These delicious vitamin c and beta carotene rich gems are not at all stringy and have a very sweet flavor and silky texture when left to ripen. A simple Thai coconut cream with vanilla and a touch of stevia is the perfect accompaniment for the luscious mango in this recipe. For this recipe, Heather Pace recommends you either chill the coconut cream before layering with your mango or at least make sure the young coconut has been kept in the fridge beforehand. This will ensure a delightfully cool dessert experience as we head into warming weather!
Easy Coconut Cream
1 cup packed young coconut pulp
2/3 - 3/4 cup coconut water*
3-4 drops stevia
8 drops vanilla essence (or pure vanilla extract, to taste)
1/2 teaspoon lemon juice
2-4 champagne mangoes
2 handfuls granola
2 handfuls crushed macadamia nuts
1) Blend all ingredients until smooth in a blender.
2) Chopped mangoes
3) Make parfaits right away or let cream chill for a while to firm up
*Depending on how thick you like it.