Mango and Coconut Parfait Recipe

by Georgia Harding November 2, 2018

One of my favourite desserts, this Mango and Coconut Parfait is really very easy to make and such a lovely, light way to finish off a meal. It also keeps well in the fridge, so it’s a great dessert to make ahead or enjoy more than once!

Serves: 4

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Mango and Coconut Parfait Recipe

By: Georgia Harding

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Servings

Prep time

Cook time

Recipe

Ingredients

Mango Layer
1 large mango, peeled & flesh removed
1 tbsp grass-fed organic gelatin
1 cup boiling water
Coconut Layer
270mL tin full-fat coconut milk
1 tsp vanilla essence
2 tbsp sweetener (rice-malt syrup or maple syrup), optional
1 tbsp grass-fed organic gelatin
Salted Pineapple
½ cup pineapple, chopped into small cubes
1 tbsp salted butter
Toasted coconut flakes, passionfruit pulp or berries, to serve

Method

In powerful blender or food processor, purée mango until smooth. Sprinkle over gelatin and blend to mix through.
Add boiling water and blend well until gelatin has dissolved.
Divide between 4 glasses and refrigerate to set (approx. 30 mins). It can also be made in 1 large bowl if you prefer.
Once set, make coconut layer: place half the coconut milk in small pot with vanilla and sweetener and warm, stirring over low heat until sweetener dissolves and mixture is lukewarm. Remove from heat immediately.
Sprinkle gelatin over warmed coconut milk, mix together until dissolved and add remaining coconut milk, whisking until combined and gelatin is fully dissolved.
Allow to cool a little and carefully pour a layer on top of each mango jelly glass.
Return to fridge to set. Chill until ready to serve.
Make salted pineapple by cooking pineapple over high heat with butter for a few mins (if you’d like a more caramelised pineapple, add 1 tbsp sweetener).
Serve with salted pineapple, toasted coconut flakes and passionfruit pulp or berries.