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).
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 Changing Habits Organic Gelatin. Because gelatin is derived from animals, I like to know I am consuming the best quality product with the least chemical loading. Find out more or shop for it here.
So now for a delicious way to eat your gelatin.
One of my most favourite desserts, this Mango and Coconut Parfait (with Salted Pineapple) is really very easy to make and such a lovely, light way to finish off a meal.
- One large mango, peeled and flesh removed
- 1 tablespoon grass fed gelatin
- 1 cup boiling water
- 1 x 270ml can full-fat coconut milk (I like Ayam brand)
- 1 tablespoon grass-fed, organic gelatin (see link above)
- 1 teaspoon vanilla essence
- 2 tablespoons sweetener (rice malt syrup or maple syrup), optional
In a powerful blender or food processor purée the mango until smooth. Sprinkle over the gelatin and mix through.
Add the boiling water and mix well until the gelatine has dissolved.
Pour into 4-6 glasses and refrigerate to set.
Once set make your coconut layer.
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.
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.
Allow to cool a little and pour a layer on top of the mango jelly.
Return to the fridge to set.
Chill until you are ready to 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
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.
You can replace the gelatin with agar-agar (I haven't recipe tested as yet).
Make a gummy slice
You can make a slice with one or both layers by setting it in a lined slice tin.
I love, love, love creating delicious goodies with gelatin. I'd love to hear how you like this recipe. Post a comment or rate this recipe below!