Mango Coconut Parfaits Recipes

MANGO-COCONUT PARFAITS

Mango-Coconut Parfaits image

Layer cake, mango, coconut and whipped cream to make this wonderful parfait - a wonderful dessert.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 50m

Yield 6

Number Of Ingredients 7

Ingredients

4 cups cubed pound cake
1 1/2 cups whipping cream
1/4 cup canned cream of coconut (not coconut milk)
2 tablespoons powdered sugar
3/4 cup canned coconut milk (not cream of coconut)
3 cups cubed peeled mangoes
1/2 cup sweetened flaked coconut, toasted

Steps:

Heat oven to 350°F. Spread cake cubes in even layer in ungreased 15x10x1-inch pan. Bake 15 to 20 minutes, stirring once, until toasted. Cool completely.
In chilled medium bowl, beat whipping cream, cream of coconut and powdered sugar with electric mixer on high speed until soft peaks form.
In 6 parfait glasses or dessert dishes, place half of the cake cubes. Spoon 1 tablespoon coconut milk over cake cubes in each glass. Top evenly with half of the mangoes and half of the whipped cream. Sprinkle each with 2 teaspoons toasted coconut. Repeat layers. Serve or refrigerate.

Nutrition Facts : Calories 490, Carbohydrate 42 g, Fat 7, Fiber 2 g, Protein 3 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 120 mg

MANGO-COCONUT PARFAIT

Mango-Coconut Parfait image

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 4

Ingredients

2 cups plain yogurt (you can use lowfat or nonfat yogurt or whole milk)
2 tablespoons pure maple syrup
1 ripe medium mango, peeled, pitted, and cut into 1/2-inch cubes (1 1/2 cups)
1 cup sweetened coconut, lightly toasted

Steps:

In a small bowl, combine the yogurt and maple syrup; set aside. Divide 3/4 cup mango cubes between 4 parfait glasses. Top each with 2 tablespoons of coconut. Place 1/2 cup yogurt in each glass. Divide the remaining 3/4 cup mango between glasses. Garnish each glass with 2 tablespoons coconut.

COCONUT RICE PUDDING PARFAITS WITH MANGO AND PINEAPPLE

Coconut Rice Pudding Parfaits with Mango and Pineapple image

Categories Milk/Cream Fruit Rice Dessert Coconut Mango Pineapple Summer Chill Simmer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 22

Ingredients

Coconut rice pudding
3 cups water
1 cup basmati rice
1 cup plus 2 tablespoons sugar
2 large eggs
2 large egg yolks
3 tablespoons cornstarch
4 teaspoons vanilla extract
1 1/2 cups whole milk
1 cup canned unsweetened coconut milk*
1 teaspoon salt
1 cup shredded coconut, toasted
1 cup whipping cream
Macaroon crumble
1 1/2 cups sweetened flaked coconut
2/3 cup all purpose flour
1/2 cup (packed) golden brown sugar
1/4 cup sugar
3/4 teaspoon salt
4 1/2 tablespoons chilled unsalted butter, diced
2 cups chopped peeled fresh pineapple
1 cup chopped peeled pitted fresh mango

Steps:

For rice pudding:
Bring 3 cups water to boil in heavy medium saucepan. Add rice; reduce heat to medium and simmer uncovered until very tender, about 18 minutes. Drain if necessary. Whisk 1/2 cup plus 1 tablespoon sugar, eggs, egg yolks, cornstarch, and vanilla in large bowl to combine. Bring whole milk, coconut milk, remaining 1/2 cup plus 1 tablespoon sugar, and salt to boil in heavy medium saucepan. Pour over sugar-egg mixture, whisking constantly. Strain mixture back into saucepan and bring to boil over medium heat. Whisk gently until slightly thickened. Remove from heat. Fold in cooked rice and coconut. Pour into bowl, pressing plastic wrap onto surface, and refrigerate until cold, about 4 hours. (Can be prepared up to 1 day ahead. Keep refrigerated.) Stir in cream.
For macaroon crumble:
Preheat oven to 350°F. Line large rimmed baking sheet with parchment paper. Toss coconut, flour, both sugars, and salt in large bowl to combine. Using fingertips, rub butter into mixture until clumps form. Spread mixture on baking sheet, patting down slightly. Bake until golden brown, about 20 minutes. Cool. Break crumble into bite-size pieces.
Toss pineapple and mango in bowl to combine. Spoon 1/4 cup rice pudding into each of 6 wineglasses. Top each with 1/4 cup fruit mixture. Sprinkle each with 2 tablespoons macaroon crumble. Repeat with remaining pudding and fruit mixture (reserve remaining pudding for another use). Sprinkle each parfait with 2 tablespoons macaroon crumble and serve.
Unsweetened coconut milk is available at Indian, Southeast Asian, and Latin American markets and many supermarkets.

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