Mango Coconut Parfaits Recipes

MANGO-COCONUT PARFAITS

Mango-Coconut Parfaits image

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

Ingredients

4 cups cubed pound cake
1 1/2 cups whipping cream
1/4 cup canned cream of coconut (not coconut milk)
2 tablespoons powdered sugar
3/4 cup canned coconut milk (not cream of coconut)
3 cups cubed peeled mangoes
1/2 cup sweetened flaked coconut, toasted

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

MANGO-COCONUT PARFAIT

Mango-Coconut Parfait image

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 4

Ingredients

2 cups plain yogurt (you can use lowfat or nonfat yogurt or whole milk)
2 tablespoons pure maple syrup
1 ripe medium mango, peeled, pitted, and cut into 1/2-inch cubes (1 1/2 cups)
1 cup sweetened coconut, lightly toasted

Steps:

In a small bowl, combine the yogurt and maple syrup; set aside. Divide 3/4 cup mango cubes between 4 parfait glasses. Top each with 2 tablespoons of coconut. Place 1/2 cup yogurt in each glass. Divide the remaining 3/4 cup mango between glasses. Garnish each glass with 2 tablespoons coconut.

MANGO AND COCONUT GRANOLA PARFAITS

Mango and Coconut Granola Parfaits image

This sweet summer parfait is not only quick and easy to make, it's also fresh, healthy and colorful. This is a parfait that your entire family will love, even the kids! Breakfast or snack, you won't feel guilty eating this fresh, healthy and delicious treat!

Provided by InspirationsFC

Categories Breakfast

Time 40m

Yield 2 Parfaits, 2 serving(s)

Number Of Ingredients 7

Ingredients

4 cups old fashioned oats
2 cups grated coconut
1 cup sliced almonds
1/4 cup honey
3/4 cup coconut oil, melted
1 1/2 cups chobani non fat vanilla Greek yogurt
2 cups fresh mango (about 2 mangos peeled, pitted and cubed)

Steps:

1. For the granola: Preheat oven to 350 degrees F. Toss all together and place onto a cooking sheet. Bake for 30 minutes. Let cool.
2. In serving glasses, layer granola, yogurt, and fruit as desired. Serve immediately, or cover, and chill for up to 2 hours. Enjoy!
Note: Store unused Coconut Granola in an airtight container at room temperature up to 2 weeks.

Nutrition Facts : Calories 2373.3, Fat 170.7, SaturatedFat 123.1, Sodium 45, Carbohydrate 199.4, Fiber 38.6, Sugar 67, Protein 38.4

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