Layer cake, mango, coconut and whipped cream to make this wonderful parfait - a wonderful dessert.
Mango-Coconut Parfaits
- Prep Time 15 min
- Total 50 min
- Servings 6
- 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
Instructions
-
Step1Heat 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.
-
Step2In chilled medium bowl, beat whipping cream, cream of coconut and powdered sugar with electric mixer on high speed until soft peaks form.
-
Step3In 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
490
Calories
36g
Total Fat
3g
Protein
42g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 490
- Total Fat
- 36g
- 0%
- Saturated Fat
- 21g
- 0%
- Sodium
- 120mg
- 0%
- Total Carbohydrate
- 42g
- 0%
- Dietary Fiber
- 2g
- 0%
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1/2 Starch; 1 Fruit; 1 1/2 Other Carbohydrate; 7 Fat;Carbohydrate Choice
3
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