Mango Tiki Parfait with Coconut Whipped Cream

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A layered dessert in a tiki mug featuring creamy coconut whipped cream, mango puree, and toasted coconut, capturing Tiki culture's playful elegance. This Tropical-inspired recipe (vegan), ready in about 25 minutes, layers ripe mango, full-fat coconut milk, powdered sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 2, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Serves 2 Tropical cuisine 280 cal/serving

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Ingredients

1 large ripe mango
1/2 cup full-fat coconut milk
1 tbsp powdered sugar
2 tbsp unsweetened shredded coconut
5 pitted dates
1/4 tsp vanilla extract
1/4 cup crushed pineapple

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Instructions

Step 1: Blend 1/2 cup full-fat coconut milk, 1 tbsp powdered sugar, 1/4 tsp vanilla extract, and 5 pitted dates in a blender until completely smooth and creamy; chill for 30 minutes to thicken.
Step 2: Peel and dice mango, then blend 1/2 cup with 1 tbsp coconut milk until smooth for the mango puree layer. Gently fold in 2 tbsp toasted shredded coconut into the chilled coconut cream.
Step 3: Assemble in a tiki mug by layering 2 tbsp mango puree, 1/4 cup coconut cream, and 2 tbsp crushed pineapple. Repeat layers, finishing with a dollop of coconut cream and a sprinkle of toasted coconut on top.