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Desserts
French
6-8
10 minutes
10 minutes
Indulge in this tropical Mango Coconut Trifle featuring sweet, juicy Melissa’s mangos layered with creamy vanilla pastry cream and crunchy Coconut Clean Snax®. Finished with toasted coconut chips, this easy, elegant dessert highlights fresh, premium produce for a refreshing and irresistible treat.
2 cups whole milk
½ cup sugar
3 tablespoons butter
Pinch of salt
1/3 cup cornstarch
3 large eggs
1 vanilla bean
3 Sapūrana or Tree-Ripened Mangos, diced
1 container Coconut Clean Snax®, crushed
1/3oz bag coconut chips, toasted
Heat the milk, half of the sugar, the vanilla bean, and a pinch of salt in a saucepan until hot but not boiling.
In a bowl, whisk the eggs, remaining sugar, and cornstarch until smooth and pale.
Slowly whisk the hot milk into the egg mixture to temper.
Return the mixture to the saucepan and cook over medium heat, whisking constantly, until the pastry cream thickens and begins to bubble.
Continue cooking for 1 minute to fully cook the cornstarch.
Remove from heat and whisk in the butter until smooth.
Remove the vanilla bean and strain through a fine sieve if desired.
Transfer to a bowl and cover the surface directly with plastic wrap to prevent a skin from forming.
Chill overnight.
To serve, layer diced mango and crushed Coconut Clean Snax® in serving glasses.
Spoon pastry cream over the fruit mixture. Repeat to create two layers of mango–Coconut Clean Snax® and two layers of pastry cream.
Finish with toasted coconut chips and a sprig of mint (optional)
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