MANGO-COCONUT PARFAITS
Layer cake, mango, coconut and whipped cream to make this wonderful parfait - a wonderful dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spread cake cubes in even layer in ungreased 15x10x1-inch pan. Bake 15 to 20 minutes, stirring once, until toasted. Cool completely.
- In chilled medium bowl, beat whipping cream, cream of coconut and powdered sugar with electric mixer on high speed until soft peaks form.
- In 6 parfait glasses or dessert dishes, place half of the cake cubes. Spoon 1 tablespoon coconut milk over cake cubes in each glass. Top evenly with half of the mangoes and half of the whipped cream. Sprinkle each with 2 teaspoons toasted coconut. Repeat layers. Serve or refrigerate.
Nutrition Facts : Calories 490, Carbohydrate 42 g, Fat 7, Fiber 2 g, Protein 3 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 120 mg
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