Mango & Pineapple Parfait Recipe

Attaching a great recipe for a Mango & Pineapple Parfait. Not only is it delicious but it is vegan, paleo and gluten free as well

link to original recipe & pictures

Ingredients -3 mangoes -2 cups pineapple chunks (fresh or frozen) -1 12 oz can coconut cream -2 Tbs coconut sugar

Directions Cut two mangoes into little chunks and thaw your pineapple ahead of time if necessary.

Puree one of the mangoes in a bullet, blender, or food processor. Place the mango puree in the fridge. You would usually just use the cream part of the coconut cream and leave out the water that is left at the bottom of the can, but since this becomes almost mousse like I used all of it. Pour the coconut cream and coconut sugar into the bowl of your mixer. Mix on medium speed until the cream starts to thicken, then mix on high speed until light and fluffy. About 2 minutes. Remove the mango puree from the fridge and gently fold it into the coconut whipped cream.

Now you can assemble your parfait starting with the mangoes. Whether you’re layering it in one big bowl or placing the mango pineapple parfait into individual bowls start with the mangoes. Then add a layer of the mango coconut cream, a layer of pineapples, another layer of coconut cream, and top it with mango pieces.

Place it in the fridge for at least 30 minutes before serving.

If by chance you end up with leftovers, pour it into popsicle molds and freeze for 3 hours or more. The chunks of fruit and coconut cream made delish popsicles!

bon appetit