Coconut Creams with Mango

cook 10 mins
Tags: Quick eats
  • 165 ml (5 1/2 fl oz) can coconut cream
  • 250 g (8 oz) fat-free fromage frais
  • 50 g (2 oz) icing sugar, sifted
  • 2 tablespoons desiccated coconut
  • 1 ripe mango, peeled, stoned and chopped
  • Pour the coconut cream into a bowl, then beat in the fromage frais and icing sugar. Spoon into 4 small glasses, then chill until ready to serve.
  • Meanwhile, place the desiccated coconut in a small frying pan and dry-fry over a medium heat, stirring, until lightly toasted. Leave to cool.
  • Spoon the mango over the top of the coconut creams. Sprinkle over the toasted coconut and serve.
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