A simple 3-ingredient delicious and decadent dessert perfect for a summer gathering that will wow your guests! (Gluten free and Vegan)
Prepare coconut milk: Refrigerate 1 14oz can coconut milk for 24hrs. After 24hrs remove coconut milk from fridge, do not shake it or turn it upside down. The thick cream part will be floating on top, scoop that out in a bowl.
Clean and peel mango, chop flesh and puree.
Add maple syrup to coconut milk, using a hand whisk or electric mixer beat the cream until soft peak is formed.
Add mango puree and gently fold in gently, not to lose the air pockets. Save 2 tbsp of mango puree for topping.
Add mixture to serving glass. Top with mango puree. Garnish with nuts, fruit or mint leaves. Chill for 20 mins. Then serve!
Ingredients
Directions
Prepare coconut milk: Refrigerate 1 14oz can coconut milk for 24hrs. After 24hrs remove coconut milk from fridge, do not shake it or turn it upside down. The thick cream part will be floating on top, scoop that out in a bowl.
Clean and peel mango, chop flesh and puree.
Add maple syrup to coconut milk, using a hand whisk or electric mixer beat the cream until soft peak is formed.
Add mango puree and gently fold in gently, not to lose the air pockets. Save 2 tbsp of mango puree for topping.
Add mixture to serving glass. Top with mango puree. Garnish with nuts, fruit or mint leaves. Chill for 20 mins. Then serve!
