Mango, Macadamia & Coconut Parfait

Mango, Macadamia & Coconut Parfait

Mango, Macadamia & Coconut Parfait

Mango, Macadamia & Coconut Parfait

Mango, Macadamia & Coconut Parfait

Course Dessert

Ingredients
  

MACADAMIA CRUMB

  • 2 cups (280g) raw macadamia nuts
  • 2 cups (160g) moist coconut flakes
  • 1/4 cup (60ml) maple syrup
  • pinch of salt

COCONUT CHEESECAKE

  • 250 g cream cheese, softened
  • 1/4 cup (55g) caster sugar
  • zest and juice of 1 lime
  • 1/2 cup (125ml) coconut cream
  • 3 mangoes, skins removed, thinly sliced1/2 cup (20g) coconut flakes, toasted micro mint to garnish

Instructions
 

  • Preheat oven to 160°C, fan-forced. Line a baking tray with baking paper.
  • MACADAMIA CRUMB: in a food processor or blender, process macadamiasuntil roughly chopped. Add coconut, maple syrup and salt and pulse until mixtureresembles coarse crumbs. Place macadamia mixture on the prepared baking tray.Bake for 10 minutes or until golden. Set aside to cool.
  • COCONUT CHEESECAKE: Using an electric mixer, beat the cream cheese and sugaruntil smooth and creamy; add zest, lime juice and coconut cream and beat until wellc ombined and smooth.
  • Divide macadamia crumb between 4 serving glasses; top with coconut cheesecakeand layers of mango; finish with coconut flakes and mint.
Keyword Mango, Macadamia & Coconut Parfait, winning appliances
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