Coconut Eton Mess
TO COOK INGREDIENTS DIFFICULTY SERVINGS
7 min 4 SUPER EASY 2
7 min 4 SUPER EASY 2
Equipment
Ingredients
- Electric mixer
Ingredients
- 400g can coconut cream, chilled
- 1 mango, sliced
- 1/2 cup frozen raspberries, thawed
- (optional) 2 tablespoons sliced natural almonds, toasted
Step 1
Turn can upside down. Open can and gently pour away coconut milk into a container. Set aside for another recipe. Spoon the solid coconut cream into bowl of electric mixer fitted with whisk. Beat coconut cream for 1-2 minutes or until soft peaks form (if you think cream is too stiff, add 1-2 tablespoons coconut milk and slowly whisk to combine).
Step 2
Place third of mango in 2 serving glasses or jars. Top with half of coconut cream. Top with raspberries and third of mango. Cover with remaining cream. Top with remaining mango and almonds.
Turn can upside down. Open can and gently pour away coconut milk into a container. Set aside for another recipe. Spoon the solid coconut cream into bowl of electric mixer fitted with whisk. Beat coconut cream for 1-2 minutes or until soft peaks form (if you think cream is too stiff, add 1-2 tablespoons coconut milk and slowly whisk to combine).
Step 2
Place third of mango in 2 serving glasses or jars. Top with half of coconut cream. Top with raspberries and third of mango. Cover with remaining cream. Top with remaining mango and almonds.