Semi-frozen Coconut Cream with Mango

5 from 7 votes
Prep Time 20 mins
Rest Time 2 hrs
Total Time 2 hrs 20 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 165 kcal


  • 0,5 tbsp Food starch
  • 200 ml Coconut milk
  • 200 ml Soy milk
  • 70 g Sugar
  • 40 g Desiccated coconut
  • 2 Pc. Mango
  • 2 tbsp Peanuts


  • Stir the cornstarch with 2 tbsp soy milk until smooth. Bring the rest of the soy milk, coconut milk and sugar to a boil in a saucepan. Stir the starch into the boiling milk and bring to the boil again. Remove the coconut milk from the heat and let it cool down completely.
  • Stir the coconut flakes into the mixture and let the coconut mixture freeze in a metal bowl in the freezer for 2-3 hours, stirring occasionally with a fork.
  • To serve, peel a mango, remove it from the stone and stir with the hand blender until it becomes a puree. Cut the second mango into cubes.
  • Roast the peanuts in a pan until golden brown and leave to cool.
  • Stir the semi-frozen coconut cream with the hand blender and distribute on dessert plates. Add the mango and mango cubes and sprinkle with the roasted peanuts.


Serving: 100gCalories: 165kcalCarbohydrates: 16.3gProtein: 4.4gFat: 9.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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