No-Bake Mango Coconut Cream Parfait
Layers of tropical mango puree, whipped coconut cream, and crunchy toasted coconut flakes create a refreshing no-bake dessert perfect for warm days. This vegetarian-inspired desserts ready in about 20 minutes layers ripe mangoes, peeled and diced, canned coconut milk (full fat), 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 220 calories and feeds 4, 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.
Ingredients
- 2 cups ripe mangoes, peeled and diced
- 1 cup canned coconut milk (full fat)
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 1/3 cup toasted coconut flakes
- 1/2 cup graham cracker crumbs
Instructions
- Step 1: In a blender, puree 2 cups of diced ripe mangoes until smooth and set aside.
- Step 2: Chill 1 cup of full-fat canned coconut milk in the refrigerator for at least 4 hours; then scoop out the solid cream portion into a bowl, leaving the liquid behind.
- Step 3: Add 2 tablespoons powdered sugar and 1 teaspoon vanilla extract to the coconut cream. Whip with a hand mixer on medium speed for 3-4 minutes until soft peaks form and the mixture is light and fluffy.
- Step 4: In serving glasses, create a base layer with 1/4 cup graham cracker crumbs.
- Step 5: Spoon 1/3 cup mango puree over the crumbs, followed by a 1/4 cup layer of whipped coconut cream.
- Step 6: Sprinkle 1 tablespoon toasted coconut flakes over the cream.
- Step 7: Repeat layering once more ending with a final topping of toasted coconut flakes.
- Step 8: Refrigerate the parfaits for at least 1 hour before serving to meld the flavors and chill the dessert.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Mango Coconut Cream Parfait take to make?
Total time is about 20 minutes (20 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover No-Bake Mango Coconut Cream Parfait?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in No-Bake Mango Coconut Cream Parfait?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Bake Mango Coconut Cream Parfait for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with No-Bake Mango Coconut Cream Parfait?
Vegetarian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
