Mango & Coconut Crackle Parfait - Perfect Summer Dessert
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.
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Cooking tools:
- Loaf pan
- Hand mixer
- Parchment paper
- Mixing bowl
- Spoon
- Measuring cup
- Freezer
- Refrigerator
- Serving platter
- Chef's knife
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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