Coconut Mango Parfaits
- 20m Prep Time
- 10m Cook Time
- 7h Ready In
A tropical parfait with coconut custard, fresh mango, and crumbled cookies, topped with whipped cream. Perfect for a casual backyard barbecue.
Ingredients
- 29.6 ml cornstarch
- 296 ml heavy cream divided
- 4.93 ml vanilla extract
- 59.1 ml sugar
- 59.1 ml unsalted butter
- 296 ml sweetened flaked coconut
- 78.1 ml sour cream
- 12 gingersnap or shortbread cookies crumbled
- 1 large ripe mango peeled, pitted, and diced
- 29.6 ml confectioners' sugar
Nutrition (per serving, estimated)
Estimated based off 10 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 53.2 mg
- Iron: 0.61 mg
- Magnesium: 33 mg
- Phosphorus: 77.5 mg
- Potassium: 356 mg
- Zinc: 0.43 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 29.6 ml cornstarch
- 4.93 ml vanilla extract
- 59.1 ml sugar
- 59.1 ml unsalted butter
- 296 ml sweetened flaked coconut
- 78.1 ml sour cream
- 29.6 ml confectioners' sugar
Prepare
- 296 ml heavy cream, divided
- 12 gingersnap or shortbread cookies, crumbled
- 1 large ripe mango, peeled, pitted, and diced
Let's Cook
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Step 1.
In a small bowl, dissolve 2 tablespoons cornstarch in 2 tablespoons water. Set aside.
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Step 2.
In a wok over medium-high heat, combine ¾ cup heavy cream, 1 teaspoon vanilla extract, ¼ cup sugar, and ¼ cup (½ stick) unsalted butter. Stir occasionally until the butter melts and the mixture is hot.
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Step 3.
Add the cornstarch mixture to the wok and cook, stirring constantly with a wooden spoon, until the mixture begins to boil and thicken, about 1-2 minutes.
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Step 4.
Remove the wok from heat. Stir in 1¼ cups sweetened flaked coconut and ⅓ cup sour cream until well combined.
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Step 5.
Transfer the coconut custard to a bowl, cover with plastic wrap, and refrigerate for at least 6 hours or overnight until fully chilled and set.
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Step 6.
While the custard chills, peel, pit, and dice 1 large ripe mango. Set aside.
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Step 7.
In a mixing bowl, beat the remaining ½ cup heavy cream with 2 tablespoons confectioners' sugar using a wooden spoon or electric mixer until soft peaks form. Refrigerate until ready to assemble.
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Step 8.
In 4 parfait glasses, layer crumbled gingersnap or shortbread cookies (12-16 total) with the chilled custard and diced mango, repeating layers as desired.
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Step 9.
Top each parfait with a dollop of the whipped cream and serve immediately.