Elegant Mango-Coconut Vegan Parfait with Chocolate Drizzle
Indulge in this easy-to-make, tropical-inspired vegan dessert that combines mango and coconut with a decadent chocolate drizzle. Enjoy the perfect balance of flavors and textures in this delicious vegan parfait recipe.
Allergens
None
Ingredients
- 2 large ripe mangoes, peeled and sliced
- 1 can (13.5 oz) full
- fat coconut milk, chilled overnight
- 1/2 cup dark chocolate, finely chopped or grated
- 1 tbsp coconut oil
- 1/4 cup shredded unsweetened coconut, toasted
Instructions
- Chill a serving glass or bowl in the freezer for 10 minutes.
- Open the can of chilled coconut milk and scoop out the thick cream layer, leaving the liquid behind. Place it in a bowl and whip with an electric mixer until fluffy.
- Assemble the parfait: In the chilled glass, layer half of the whipped coconut cream, followed by half of the mango slices. Repeat the layers.
- In a microwave safe bowl, combine the chocolate and coconut oil. Microwave in 20 second intervals, stirring between each, until completely melted and smooth.
- Drizzle the chocolate sauce over the parfait and sprinkle with toasted shredded coconut.
- Serve immediately and enjoy!
Chef’s Insight
To achieve the perfect whipped coconut cream, make sure to use full-fat coconut milk and chill it overnight in the refrigerator.
Notes
For an extra touch, serve the parfait with a side of whipped coconut cream or vanilla ice cream.