Ingredients
Scale
For the coconut yogurt:
- 4 young thai coconuts, meat removed
- 1–4 tbsp coconut water, reserved from the coconut
- 1 tsp lime juice
For the mango puree:
- 4 mangos, skin removed
- 4 tbsp – 1/2 cup fresh coconut water, reserved from the coconut*
- ⅛–¼ cup fresh lime juice
- For topping the parfait:
- ½ tablespoon bee pollen
- lime zest
- fresh diced fruit, optional
Instructions
For the coconut yogurt:
- Open coconut, reserve water and remove meat. Watch my tutorial on how to crack the coconut here. Using a high speed blender, puree coconut meat by adding 1 tablespoon of coconut water at a time, until you reach your desired consistency. Add a splash of lime juice. Set aside.
For the mango puree:
- In a high speed blender, puree mango, coconut water and lime juice together. Again add 1 tablespoon of coconut water at a time, until you reach your desired consistency. Then add lime juice. Start with ⅛ cup of fresh lime juice, tasting and adding more to your liking.
To make the parfait:
- In a wide mouth glass, layer coconut yogurt and mango puree. Sprinkle with bee pollen, lime zest and your choice fresh fruit to garnish.Place in the refrigerator to set for 1-2 hours, or overnight.
- These parfaits will last about 3-4 days in the refrigerator.
- *Freeze the extra coconut water for later use or enjoy as a refreshing drink.
- Prep Time: 20 mins
- Category: Dessert/Snack