+ Well Nourished | Mango and Coconut parfait

Mango and Coconut Parfait (with Salted Pineapple)

This Mango and coconut parfait is a quick and easy to make, refreshing summertime dessert.  It is refined sugar-free, gluten, dairy and grain-free (complete with a low-fructose option too).

Why is it healthy?
I don’t need to tell you that store bought jelly, is loaded with sugar (or yuk artificial sweeteners), artificial flavours and colours.  Basically a chemical cocktail of disease-causing nothing-ness.

Real, homemade jelly is the exact opposite – nourishing, healing and plain good for you. A simple combo of fruit or another whole food and gelatin.

Gelatin is made from the bone and connective tissue of animals that has been dried and turned into a powder. I have written about its benefits of gelatin in this post about bone broth.

The biggest benefit of eating gelatin, in my opinion, is that it is a gut healer, which means better nutrient absorption (so greater nourishment) all round.  Also, if your gut is well, then your nervous system is better supported too. It reduces inflammation, improves the joint integrity and for the vain amongst you – it improves the condition of your skin, hair, and nails.  In fact, it’s said to be better then botox (and erase wrinkles, stretch marks, and cellulite) – now I’ve got your attention!

I only use Great Lakes Grass-fed Gelatin.  Because gelatin is derived from animals, I like to know I am consuming the best quality product with the least chemical loading. The cheapest place to buy Great Lakes that I’ve found is here (in Australia) or here elsewhere.

So now for a delicious way to eat your gelatin.

Ingredients:
Mango layer
One large mango, peeled and flesh removed
1 tablespoon grass fed gelatin
1 cup boiling water

Coconut layer
1 x 270ml can full-fat coconut milk (I like Ayam brand)
1 tablespoon grass fed gelatin
1 teaspoon vanilla essence
2 tablespoons sweetener (rice malt syrup or maple syrup), optional

Method
Mango layer 

  1. In a powerful blender or food processor purée the mango until smooth. Sprinkle over the gelatin and mix through.
  2. Add the boiling water and mix well until the gelatine has dissolved.
  3. Pour into 4-6 glasses and refrigerate to set.
  4. Once set make your coconut layer.

Coconut layer

  1. Place half the coconut milk in a small pot with the vanilla and sweetener and heat, stirring until the sweetener dissolves (only a minute or so) then remove from the heat immediately.
  2. Sprinkle the gelatin over the unheated half of the coconut milk, mix together until dissolved and then add to the hot coconut milk, mixing until combined and the gelatin is dissolved.
  3. Allow to cool a little and pour a layer on top of the mango jelly.
  4. Return to the fridge to set.
  5. Chill until you are ready to serve.

Serve…

  • I’ve served this with salted pineapple (diced about half a cup of  pineapple into small cubes and cook over a high heat with a tablespoon of salted butter for a few minutes).  If you’d like a more caramelised pineapple, add a tablespoon of sweetener as well as the butter.
  • Toasted coconut flakes
  • Passionfruit or berries would be lovely too

Variations
Low-fructose
Replace the mango with 1 cup of raspberries, pureed and pushed through a sieve (to remove the pips).  Chose rice malt syrup as your sweetener and serve with more berries.

Vegan
You can replace the gelatin with agar-agar.

 

I love, love, love creating delicious goodies with gelatin. Would you like me to post more of my gelatin recipes in the future?

 

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Mango and coconut parfait

  • Jess

    I always thought gelatin is bad … never thought of it as being similar to what is in a bone broth. Will have to buy some asap …I am sure it is easier to work with than agar agar. Loving your recipes! Have been telling my friends about your site!! Would love more gelatin recipes 🙂

    • Hey Jess, yes poor quality gelatin is very sketchy. But a good grass-fed is pretty much bone broth dehydrated. I still LOVE bone broth, but I’m not always organised to have my freezer stocked. Between the two, I always have gelatin on hand (as broth or a jelly like treat). Yes it is much easier to work with than agar agar. Thanks for helping me to spread the healthy eating message! G x

  • Lorro

    Look forward to trying this one out Georgia. Have already purchased my gelatin – thanks for the tip. Love your web site, its a firm favourite. Much appreciated 🙂

  • kelly seach

    I can feel a reversal of those layers and a base in the form of a healthier ‘jelly slice’ coming on…

    • Absolutely Kelly – I am sort of addicted to the coconut layer. I cut it into little squares so yes a slice is very possible. My husband said this is like a healthy Weiss mango and coconut ice-cream bar. G x

      • kelly seach

        OOoooohh Yessssssss!!!!

  • Deb

    More gelatin recipes would be great Georgia, I’m a newbie to including it in diet. Thanks so much for your awesome recipes and nourishing inspiration!

    • You’re welcome Deb. Okay will do because I’m just loving playing with it myself. Also one container goes a long way so lots of gelatin to work with, G x

  • Elisabeth

    I love this recipe and will make it with the kids tomorrow. I only have frozen mango in the freezer. how much mango would you say approx it is? Two cups?

    • No I’d say closer to 1 cup. if you used two cups just increase the gelatin by half a tbs. enjoy, G x

  • Karen

    I have some gelatin leaves in the pantry. I don’t suppose you know how many leaves would be the equivalent of your tablespoon of gelatin?

    • Hi Karen, I have read that you need 1 tablespoon of powdered gelatine or six sheets of leaf gelatine to set 500ml of liquid. So you would need 6 sheets for the mango layer and according to this formula 3-4 for the coconut layer. I used more in the coconut layer because I was after a denser texture (so I used the equivalent of 6 sheets). Though I’m formulating this via this formula (have never recipe tested it with sheets. Love to know how it works out if you give it a try, G x

  • Christiane

    Hi Georgia, i will definitely be making this dessert ! Where do you get the grass fed gelatin from ??? Thank you for all the delicious recipes, i enjoy my breakfast bread every morning and my family and i also love the banana bread 🙂 ! x

    • Hi Christiane, glad you like my ebook and recipes. There is a link to where I buy the grass fed gelatin just above in the recipe (for Australia and elsewhere). It’s in the paragraph just above ingredients G x

  • Ann

    This will be on the Christmas table in our house!

    • Hope you enjoy it Ann. I’m making it this weekend for a pre-Christmas dinner at a close friends. Best thing is that you can make it a few days ahead if you need to. The less I have to do on Christmas morning, the better G x

  • Sarah S

    I’ve just put the mango layer into the fridge….to save me being tempted to go and look at it every then minutes, could you give me a tip on time to set before I start the coconut layer please?

    I’ve used agar agar (first time user!) so fingers crossed! I hope it looks as good as yours because I’ve been eyeing this off for a few days now!

    • Sarah, its been more than 10 years since I’ve used agar agar and the set time really depends on your fridge temp. It’s amazing what a difference even 1 degrees makes. At a very rough guess though – I’d give it a couple of hours (but I am guessing). G x

      • Sarah S

        Well it hasn’t set but it isn’t runny either so I’m somewhere in between. I know it’ll still be yummy but next time I’ll add more agar or less boiling water. I did double the recipe so it’s definitely user error here 🙂

  • Amy

    I’ve just put the mango layer in the fridge and my son is so excited for it to be set so we can add the next layer. I will definitely have to try the raspberry version too. Finally got some great lakes gelatine and would love some more ways to use it! Jelly is back!

  • Linda Robinson

    Definitely a Well Nourished kind of Xmas happening here…started the day with baked raspberry and macadamia oatmeal, roasting some turkey breasts in your bone broth and mayonnaise smeared on the top. Also caramelising some pineapple to go on the Mango and Coconut Parfait premade yesterday. Happy days 🙂 Merry Xmas to you and yours Georgia, I am eternally grateful to all the wonderful advice and recipes you have brought to our lives….biggest hugs, linda xx

    • Your very welcome Linda, your lunch sounds wonderful. Hope you enjoyed it and had a very Merry Christmas G x

  • Yvonne

    This looks amazing and I am wondering if a substitute of ripe persimmons will work instead of mangoes. They’re in season right now and our tree is bursting! Would the ratios change at all, do you think? A ripe persimmon has a sort of similar texture to a mango.

    • Lucky you Yvonne. I would work off about a cup of pureed persimmon to replace the mango. G x

  • Daina

    Hi Georgia

    I love this recipe! Just made my first mango coconut parfait for the year with the daycare fundraiser mangoes! Last year I pureed and froze the mangoes so we didn’t waste them and keep on making this recipe for a few months after mango season was over. It is the best! Thanks for all you share.

    Kind Regards
    Daina

    • You’re welcome Daina. Sorry for the late response, somehow I missed your comment. I’m actually making this right now for friends. Happy New Year G x

  • carly modlich

    Making this dessert for Christmas Eve but only have normal gelatin pack at home don’t think I can run around looking fir grass fed gelatin and hope it will still work ?? Has anyone put a tiny treat of a bit of dark chocolate on top ??

    • Hi Carly, regular gelatin should be just fine (just check the gelatin to liquid ratio of your particular brand). I think grated or curled dark chocolate would be lovely on top. Enjoy G x

  • Rebecca

    I made this for Master 6 today as Im trying to include some coconut in his diet- he quite enjoyed it, as did hubby! Not over powering, nice and light, and it was great having 2 different textures between the mango & coconut layers. Thank you!

  • Fabulous – thrilled they both enjoyed it. Thanks for your feedback Rebecca G x

  • Deb dunt

    Georgia can the recipe work ok using full cream milk instead of coconut milk?

  • Deb dunt

    Georgia could you give me an idea as to how to turn this into a jelly slice? How would I make a base for it, as in, what ingredients and measurements please?

  • I don’t make a special base Deb, I just put the layers in a small slice tin and chill then cut into squares G x

  • Abby

    Looks delicious! Would love more recipes & ideas of how to use gelatin – especially for the kids 🙂

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