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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Servings
4
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.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
