MANGO-COCONUT PARFAITS
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
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, CHIA AND YOGURT PARFAIT
Steps:
- Combine mango, coconut milk, lime juice, and Splenda Granulated Sweetener in a blender or food processor. Blend until smooth.
- Transfer mixture to a bowl and whisk in chia seeds. Cover and refrigerate overnight.
- Alternate layers of mango chia pudding with Greek yogurt. Top with fresh mango, chia seeds and fresh mint.
Nutrition Facts : Calories 180 calories
MANGO PARFAIT
Steps:
- In a food processor or blender puree the mango until smooth and transfer it to a bowl. Add the lime juice, honey, and cinnamon to the mango puree and stir to combine. Chill until ready to assemble parfaits. To assemble parfaits: In parfait or stemmed glasses spoon a 1-inch-thick layer of yogurt, top with a layer of mango and repeat layering. Chill until ready to serve. Garnish with fresh mint leaves, if desired.
MANGO-COCONUT PARFAIT
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 4
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
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
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.
MANGO AND COCONUT GRANOLA PARFAITS
This sweet summer parfait is not only quick and easy to make, it's also fresh, healthy and colorful. This is a parfait that your entire family will love, even the kids! Breakfast or snack, you won't feel guilty eating this fresh, healthy and delicious treat!
Provided by InspirationsFC
Categories Breakfast
Time 40m
Yield 2 Parfaits, 2 serving(s)
Number Of Ingredients 7
Steps:
- 1. For the granola: Preheat oven to 350 degrees F. Toss all together and place onto a cooking sheet. Bake for 30 minutes. Let cool.
- 2. In serving glasses, layer granola, yogurt, and fruit as desired. Serve immediately, or cover, and chill for up to 2 hours. Enjoy!
- Note: Store unused Coconut Granola in an airtight container at room temperature up to 2 weeks.
Nutrition Facts : Calories 2373.3, Fat 170.7, SaturatedFat 123.1, Sodium 45, Carbohydrate 199.4, Fiber 38.6, Sugar 67, Protein 38.4
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