🍯 Golden Coconut Mango Cloud Parfait

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 A tropical-inspired dessert that layers creamy coconut mousse, mango compote, and a delicate honey tuile for crunch. It’s light, exotic, and absolutely divine.

Ingredients

🥥 For the Coconut Mousse:

  • 1 cup coconut cream (chilled overnight)

  • 2 tbsp powdered sugar

  • ½ tsp vanilla extract

  • 1 tsp lime zest (optional for brightness)

🥭 For the Mango Compote:

  • 2 ripe mangoes (peeled and diced)

  • 2 tbsp sugar

  • 1 tbsp lemon or lime juice

  • 1 tsp grated ginger (optional)

🍯 For the Honey Tuile (Crisp Garnish):

  • 2 tbsp honey

  • 1 tbsp butter

  • 1 tbsp all-purpose flour


Instructions

1. Prepare the Mango Compote

  1. In a small saucepan, combine diced mangoes, sugar, lemon juice, and ginger.

  2. Cook over medium heat for 8–10 minutes until thickened and glossy.

  3. Let it cool completely.

2. Make the Coconut Mousse

  1. Scoop the solid part of the chilled coconut cream into a mixing bowl.

  2. Add powdered sugar and vanilla.

  3. Whip using an electric mixer for 2–3 minutes until light and fluffy.

  4. Stir in lime zest if using.

  5. Chill in the fridge for 30 minutes.

3. Bake the Honey Tuile

  1. Preheat oven to 180°C (350°F).

  2. In a bowl, mix honey, butter, and flour until smooth.

  3. Drop small circles (½ tsp each) onto parchment paper.

  4. Bake for 5–7 minutes until golden and lace-like.

  5. Cool completely — they’ll harden as they cool.

4. Assemble the Parfait

  1. In a glass or dessert cup, add a spoonful of mango compote.

  2. Layer with a generous dollop of coconut mousse.

  3. Repeat the layers once more.

  4. Top with a honey tuile and a drizzle of honey or shredded coconut.

✨ Serving Tip

Serve chilled with a sprig of mint or toasted coconut flakes for extra texture.


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