Serves 6

For Mango Puddings:

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 (canned mango puree or canned mango can be substituted if fresh is not available)

• 1/2 cup sour cream

• 1/2 cup whole milk

• 1/3 cup sugar

• 1 1/2 tablespoons dark rum

Directions:

1. Mix citrus juices in a small saucepan.

2. Sprinkle gelatin over. Let stand 10 minutes.

3. Stir over low heat until gelatin dissolves. Let stand until just cool but not set.

4. Combine mango, sour cream, milk, sugar and rum in a blender. Blend on high speed until smooth.

5. Add gelatin mixture and blend well.

6. Pour into six 6-ounce clear dessert dishes

7. Cover with plastic and chill until firm, at least 5 hours or overnight.

Once the Mango Pudding is set, make the Coconut Custard.

For 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 yolk, lightly beaten

• 1/4 teaspoon coconut extract

• 1 Tbs. Coconut Rum

Directions:

1. Stir together 1/2 c. cream and cornstarch until well blended.

2. Bring 1/2c. cream and cream of coconut to a boil in a heavy saucepan over moderate heat, whisking occasionally.

3. Whisk cornstarch mixture, then add to cream in a stream, whisking.

4. 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 Mango Pudding.
Chill for several hours until fully set.

Optional: garnish with toasted coconut and a raspberry.