Mango and Coconut Crackle Parfait
This refreshing tropical crackle parfait is just the thing for your summer gatherings. You can make it ahead and have it ready in the freezer to make entertaining easy.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.copha.com.au.
Cooking tools:
- Loaf pan
- Parchment paper
- Mixing bowl
- Hand mixer
- Freezer
- Refrigerator
- Spoon
- Serving platter
- Chef's knife
- Measuring cup
- Measuring spoon
- Kitchen scale
- Microwave
- Stand mixer
- Whisk
- Spatula
- Microplane
- Citrus press
- Aluminum foil
- Plastic wrap
- Cutting board
Ingredients
- Ingredients
- Mango Sorbet Layer
- 500ml mango sorbet
- Vanilla Yoghurt Layer
- ½ cup (125ml) thickened cream
- 1 teaspoon vanilla bean paste
- ½ cup (125ml) sweetened condensed milk
- ¾ cup (185ml) Greek Yogurt
- 2 tablespoons melted Copha, cooled
- 1 teaspoon lime zest
- 1 tablespoon fresh lime juice
- Crackle Mix
- 100g Copha, melted
- 1 ½ cups (60g) Kellogg’s Rice Bubbles
- ¼ cup (40g) icing sugar mixture
- ¼ cup (20g) desiccated coconut
- ⅓ cup (50g) chopped roasted macadamia nuts
- ⅓ cup (15g) toasted flaked coconut
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