Tropical Fresh Fruit Mojito Dessert
On a whim, I turned out this dish with leftover ingredients we had around the house. It was so good I figured it would be a shame not to share the recipe. It’s such a nice, light dessert. It has enough natural sweetness from the coconut and the mango that it really doesn’t need much else. It brings light, fresh flavors to the table with a creamy consistency and a tropical flair. It’s light enough for a hot summer day, but rich enough that it can be done during any season or weather.
(serves two large to four small portions)
1 can coconut milk *see notes at bottom!
1 tsp honey
3 Tbsp fresh mint, minced (reserve a few extra mint leaves as garnish).
Zest of one lime
1 Tbsp crushed/minced hazelnuts
- Toast nuts on low heat in dry pan.
- Zest lime.
- Cut up mango, and mince mint. Gently mix together well and set in fridge to chill.
- Mix honey into coconut cream and whip (it takes a little longer than regular cream – best to use a hand beater if you have one!) until it becomes whipped cream.
- Serve mango into serving dishes.
- Add a large dollop of coconut whipped cream on top (off center, if possible, so that you can see the mango).
- Add a generous sprinkling of lime zest across the whole dish, and a pinch of toasted nuts across the top of the coconut whipped cream.
- Add a mint leaf on top and serve.
Had I a few ginger crisp cookies, I would have added a few broken pieces to the top. I thought it would be tasty. I didn’t have any, however, but if you have something crisp and tasty that might work on top, try it out!
Turn Coconut Milk into Coconut Whipped Cream:
Chill a can of full-fat coconut milk in the fridge for a couple hours. Open the can and scrape the thick parts out. Leave the milky liquid behind and use it for whatever else you’d like. Add a little sugar or honey to the coconut fat if you like. Use a hand-beater to mix it. It takes longer than normal whipping cream. Whip until whipped and enjoy!