Photo: c. foodblogchef 2019
**Copy and paste recipe to print
COCONUT-MANGO PARFAIT
6 servings
Mango Pudding
Ingredients:
1/2 cup fresh orange juice
1 tablespoon fresh lime juice
2 teaspoons unflavored gelatin
1 12-ounce mango, peeled, pitted, cut into chunks (I prefer canned mango or mango puree over frozen mango chunks if fresh mango is not available)
1/2 cup sour cream
1/2 cup whole milk
1/3 cup sugar
1 1/2 tablespoons dark rum
1 cup fresh raspberries
Preparation:
Mix citrus juices in small saucepan.
Sprinkle gelatin over. Let stand 10 minutes.
Stir over low heat until gelatin dissolves. Let stand until just cool but not set.
Combine mango, sour cream, milk, sugar and rum in blender. Blend on high speed until smooth.
Add gelatin mixture and blend well.
Pour into six 6-ounce clear dessert dishes
Cover with plastic and chill until firm, at least 5 hours or overnight.
Once the Mango Pudding is set, make the Coconut Custard.
Coconut Custard
Ingredients:
1 cup light cream
1 tablespoons cornstarch
1/2 cup well-stirred canned cream of coconut (not coconut milk) such as Coco López
1 large egg yoke, lightly beaten
1/4 teaspoon coconut extract
1 Tbs. Coconut Rum
Make the custard:
Stir together 1/2 c. cream and cornstarch until well blended.
Bring 1/2c. cream and cream of coconut to a boil in a heavy saucepan over moderate heat, whisking occasionally.
Whisk cornstarch mixture, then add to cream in a stream, whisking. Boil custard, whisking constantly, 1 minute.
Remove from heat and immediately whisk in eggs and coconut extract.
Assemble the Parfait: Pour a layer of Coconut Custard over each chilled Mango Pudding. Chill for several hours until fully set.
*Optional: garnish with shredded toasted coconut and a raspberry.