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Mango-Coconut Parfaits

Mango-Coconut Parfaits
  • Prep 15 min
  • Total 50 min
  • Servings 6
Layer cake, mango, coconut and whipped cream to make this wonderful parfait - a wonderful dessert.
Updated September 20, 2016

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

Steps

  • 1
    Heat 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.
  • 2
    In chilled medium bowl, beat whipping cream, cream of coconut and powdered sugar with electric mixer on high speed until soft peaks form.
  • 3
    In 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 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
*Percent Daily Values are based on a 2,000 calorie diet.
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