A healthy, vegan dessert (or breakfast), this coconut mango parfait is sweet, refreshing, and bursting with tropical flavor. These simple, nutritious ingredients are layered in a mason jar. Beautiful and delicious!
Vegan & Gluten-Free Coconut Mango Parfait
My life totally changed when I discovered how amazingly coconut cream and fresh mango paired. I crave this combination all the time! I even made coconut mango gummies, and you can get the recipe for those in my newly released FREE mini eBook “5 Vegan Gummy Recipes”! Just sign up below and I’ll send it to your inbox.
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I wasn’t quite sure what to call this layered whipped coconut cream and mango recipe – my initial thought was to call it a trifle but that didn’t feel right since there is no sponge cake/or a sponge cake alternative in it. I decided on coconut mango parfait.
It’s simply just coconut cream, sweetened with a little maple syrup and flavored with vanilla extract, and mango layered together in a mason jar and topped with toasted coconut flakes.
You can eat this coconut mango parfait for breakfast or dessert. (Which seems to be a theme with my recipes lately – enter the berry vegan cheesecake I ate for breakfast, ha.)
To whip the coconut cream, I recommend refrigerating a can of coconut milk or coconut cream overnight. Remove the coconut cream from the can, leaving the liquid behind. Using a stand mixer or a hand mixer, whip the cream on medium speed until it forms stiff peaks. This typically only takes a couple of minutes.
How to Not Cut Mangoes 😉
I’d love to tell you I have some secret trick to cutting up mangoes. I’ve watched tutorials on how to “do it the right way” and guys – mango cutting is just NOT for me. Maybe my knife isn’t sharp enough. But it’s way too much work for me when I just want to eat-all-the-mangoes.
If you’re skilled at cutting up mangos, go for it. Otherwise, they totally sell mangos that are pre-sliced in containers in the produce section. Which might hurt my eco-friendly rating if we are keeping track. -Hangs head in shame- But sometimes, you’ve gotta make exceptions in the name of coconut mango parfaits, amiright?
Someday I’ll master mango cutting. SOMEDAY.
- 1 cup coconut cream - cold
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup
- 1.5-2 cups of cubed mangos
- 1/2 cup toasted coconut flakes
- To make the whipped coconut cream, place the cold coconut cream into a mixing bowl and whip on medium-high until stiff peaks are formed (about 2-3 minutes). Watch closely so you don’t over-whip. Fold in the vanilla and maple syrup.
- Add about a 1/4 cup of mangos to the bottom of a mason jar. Layer with 2-3 tablespoons of coconut cream. Keep alternating until you hit the top of the jar.
- Top wth toasted coconut.
- Makes two small mason jars.