Ingredients:
- 2 cups of heavy whipping cream
- 1 can of coconut sweet & condensed milk (or regular sweet & condensed milk if you can’t find coconut)
- 1 tsp of vanilla bean paste or 2 tsp vanilla extract
- 1/3 cup of maple syrup or honey (omit if you use regular sweet & condensed milk as these cans are larger and will be sweeter)
- 1 bag of RIND coconut crisps
- 2 mangos - diced
- juice of 1/2 a lime
Instructions:
- . Preheat oven to 350
- Divide the RIND coconut crisps in 1/2 - adding 1/2 the bag to a blender blend on high until a fine powder is formed
- Add the other half of the bag to a baking sheet and bake for 5-7 minutes until golden and toasted. Immediately remove from the baking sheet to cool.
- Add your mango, and the juice of 1/2 a lime to a small sauce pan. Saute over low heat until the mango starts to break down into a jammy consistency. Add a tablespoon of water as needed to make sure the mango doesn’t burn. Remove from heat and allow to cool to room temperature.
- Add your heavy cream to a stand mixer and mix on high until stiff peaks form - make sure not to over-mix or you’ll start to make butter :).
- Using a spatula, stir in the vanilla bean paste, sweet & condensed milk, and coconut powder.
- In a loaf pan add 1/2 of the whipped cream base to the bottom and spread into an even layer. Add 1/2 the mango and use a spoon or knife to swirl it into the cream. Repeat with the remaining whipped cream + mango.
- Top with a few of the toasted coconut pieces - reserving at least 1/2 for serving
- Place the pan in the freezer and freeze for at least 4 hours (ideally 8 and up to overnight).
- To serve, top with toasted coconut pieces + a crispy coconut cookie