The Coconut and Mango Mousse Parfait Recipe
Servings:
4-6 people
Ingredients:
For the Coconut Mousse:
- 1 can (14 oz) full-fat coconut milk
- 2 tablespoons unsweetened shredded coconut
- 2 tablespoons granulated sugar
- 1/4 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
For the Mango Puree:
- 2 ripe mangos, diced
- 2 tablespoons honey
- 1 tablespoon freshly squeezed lime juice
For the Assembly:
- Toasted coconut flakes (for garnish)
- Fresh mint leaves (for garnish)
Instructions:
Make the Coconut Mousse:
- In a medium bowl, whisk together the coconut milk, unsweetened shredded coconut, sugar, and salt until well combined.
- Add the vanilla extract and whisk until smooth.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight to allow the mixture to chill and thicken.
Make the Mango Puree:
- In a blender or food processor, combine the diced mango, honey, and lime juice.
- Blend until smooth and pureed.
- Strain the puree through a fine-mesh sieve into a clean bowl to remove any excess pulp.
Assemble the Parfait:
- Spoon one-quarter of the coconut mousse into the bottom of a parfait glass or clear tall cup.
- Top with a layer of mango puree, followed by another quarter of the coconut mousse.
- Repeat this process two more times, ending with a layer of coconut mousse on top.
- Sprinkle toasted coconut flakes over the top of the parfait for garnish.
- Serve chilled and enjoy!
Notes:
- You can adjust the amount of mango puree to your liking, depending on how strong you want the flavor to be.
- If using fresh mangos, make sure they are ripe before blending them into a puree.
- This recipe makes 4-6 servings, but feel free to scale it up or down as needed.