Fresh Mango Mason Jar Parfait
Ingredients
- Coconut Cream 1 Can (14oz)
- Coconut Milk (BPA Free)
- 2 Tbsp Raw Sugar 2 Eggs
- 2 Eggs
- 2 Tbsp 1 Tsp Arrowroot Powder or Tapioca Starch
- 1 Tsp Pure Vanilla Extract
- 10 oz Crisp Plain Oatmeal Cookie
- 2 Tbsp Butter, Cut into Small Pieces
- 6 Ripe Mango Cheeks
- ½ Cup Toasted Sweet Coconut
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Instructions
FOR COCONUT CREAM:
- Heat a saucepan over low-medium heat.
- Add coconut milk and sugar and bring to a simmer.
- Meanwhile, whisk eggs and add in arrowroot powder.
- Pour one ladle of the steaming milk into the egg mixture, whisking constantly.
- Turn the pot of coconut milk to low and add the egg mixture and continue whisking until thickened.
- Once it thickens, remove from heat and stir in vanilla and butter.
- Pour 2 ounces (1/4 cup) into each mason jar; cool until well chilled.
TO CARAMELIZE FRESH MANGO:
- Pre-heat a non-stick griddle or pan to 450 degrees F.
- Add mango planks and cook until lightly caramelized on each wide side, 2 to 8 minutes, depending on the thickness of the plank and ripeness level of the mango.
- Cool on a rack until cool enough to handle; dice 3/8-inch.
TO ASSEMBLE PARFAITS:
- On top of chilled coconut cream layer: 1 ounce oatmeal cookie crumble, 2 ounces caramelized mango and a pinch of toasted coconut.