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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.

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(serves two large to four small portions)

1 can coconut milk *see notes at bottom!

1 tsp honey

2 mangoes

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!

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