John Myers
Coconut Mango Dessert
The perfect coconut mango dessert recipe with a picture and simple step-by-step instructions.
- 100 g Desiccated coconut
- 100 ml Milk
- 3 tbsp Sugar
- 250 g Quark semi-fat
- 200 g Cream
- 1 packet Vanilla sugar
- 3 sheet Gelatin
- 80 g Whole grain shortbread biscuits
- 1 Mango
- Crumble the biscuits and spread them as a thin base in dessert glasses.
- Let the coconut flakes soak in the milk for a few minutes, then mix with the sugar and quark.
- Soak gelatine in cold water.
- Whip the cream with the vanilla sugar and fold into the coconut mixture. Try and sweeten if necessary.
- Dissolve the gelatine and add to the coconut mixture, stirring constantly.
- Spread over the glasses and chill for at least an hour.
- Meanwhile, puree the mango and add to the mixture, when it has at least become a little firmer.
- Voilà – serve and enjoy.
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