Mango and Coconut Parfait (with Salted Pineapple)

This refreshing mango and coconut parfait is the perfect tropical treat. It’s a layered dessert that combines the natural sweetness of mango with creamy coconut, topped with a salty, buttery pineapple for a delicious finish. Simple, yet impressive! It is refined sugar-free, gluten-free, dairy-free and grain-free (complete with a low-fructose option too).

Health benefits

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 like using THIS GELATIN because gelatin is derived from animals, I like to know I am consuming the best quality product with the least chemical loading.

So now for a delicious way to enjoy gelatin…

Ingredients

The star ingredients of this recipe include ripe mango, creamy coconut milk, and grass-fed gelatin to give the parfait its smooth, jelly-like texture. It’s naturally sweetened with a touch of rice malt syrup or honey, making it both tasty and nourishing.

How to make this mango parfait

Start by puréeing the mango flesh in a high speed blender. Mix the mango puree with gelatin and boiling water to create the first layer. Once set in the fridge, make the coconut layer by warming half the coconut milk with vanilla and sweetener, then mixing with the remaining gelatin. Layer it over the mango and let it chill until ready to serve.

Serving suggestions and how to store the mango coconut parfait

Top your parfait with salted pineapple for an extra burst of flavour, or simply garnish it with toasted coconut flakes, mint leaves, passionfruit, or berries. Store covered in the fridge, and it will keep well for a few days—perfect for prepping ahead!

Vary this to suit your dietary needs

To make this low-fructose, swap out the mango for raspberries and use rice malt syrup as your sweetener. For a vegan option, try using agar-agar in place of gelatin (though it hasn’t been tested with this recipe yet). To make it coconut-free, replace the coconut milk with cream. If you’d like to make it into a slice, set the layers in a lined slice tin instead of glasses.

For more delicious, healthy and easy to make wholefood treats, click HERE.

Mango and Coconut Parfait (with Salted Pineapple)

Prep 15 minutes minutes

Cook 15 minutes minutes

Chill 1 hour hour

Total 1 hour hour 30 minutes minutes

Serves: 4

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. 

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Ingredients

Mango layer

• 1 mango/s -peeled and flesh removed
• 1 tbsp grass-fed or organic gelatin - I buy THIS brand
• 250 ml boiling water (1 cup)

Coconut layer

• 270 ml canned coconut milk (I like Ayam brand)
• 1 tbsp grass-fed or organic gelatin
• 1 tsp vanilla -powder, extract or essence
• 2 tbsp rice malt syrup, honey or maple syrup -optional

Method

Mango layer

• 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.

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.

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

Store

• Covered in the fridge.

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. This is a good option if mango is out of season or not available to you/

Vegan

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. 

Coconut-free

Replace the coconut milk with cream. 

 

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!

Course: Dessert

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