This deconstructed Healthy Lamington Parfait is a delicious dessert that my whole family absolutely adores. We often make it for friends and family when having an Aussie BBQ…it’s a lux spin on the classic Aussie sweet treat. If you’re entertaining a crowd outdoors, then my Aussie BBQ event plan has your menu covered making entertaining…
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 enjoy gelatin…
Mango and Coconut Parfait (with Salted Pineapple)
- 1 mango/s -peeled and flesh removed
- 1 tbsp grass-fed or organic gelatin
- 250 ml boiling water (1 cup)
- 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
- 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
- Covered in the fridge.
Low-fructoseReplace 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/
VeganYou can replace the gelatin with agar-agar (I haven't recipe tested as yet).
Make a gummy sliceYou 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!
It is said we eat first with our eyes – well if this is the case then this nutritious pretty Breakfast Parfait satisfies from the get go. Think layers of colour and flavour with nourishing whole grains and nutty protein.
My kids sometimes complain about muesli and yoghurt for breakfast, but just love it when I serve this healthy Breakfast Parfait. Go figure – the same thing just presented a little differently! They also love this as a healthy after school snack, waiting in the cup holder in the car.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
If you’re looking to save money across pantry items such as nuts, seeds, flours and more, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (all home delivered), click HERE to check them out.
- 2 cups homemade toasted muesli
- 250 g full-fat natural yoghurt
- 1 cup mixed berries (frozen is fine or stewed fruit like rhubarb and apple)
- ¼ cup flaked almonds -toasted
- 2 tbsp rice malt syrup, honey or maple syrup
- 1 tsp ground cinnamon
- 2 passionfruit -flesh
- Layer each ingredient into four tumbler glasses or glass jars, starting with a few spoonfuls of yoghurt, and alternating layers of muesli and fruit and finishing with the yoghurt.
- Top with toasted almonds, berries or optional extras.
- Serve immediately.