fbpx

This Mango and coconut parfait is a quick and easy to make, refreshing summertime dessert.  It is refined sugar-free, gluten, dairy and grain-free (complete with a low-fructose option too).

 

Why is it healthy?

 

I don’t need to tell you that store bought jelly, is loaded with sugar (or yuk artificial sweeteners), artificial flavours and colours.  Basically a chemical cocktail of disease causing nothing-ness.

 

Real, homemade jelly is the exact opposite – nourishing, healing and plain good for you. A simple combo of fruit or another whole food and gelatin.

 

Gelatin is made from the bone and connective tissue of animals that has been dried and turned into a powder. I have written about its benefits of gelatin in this post about bone broth.

 

The biggest benefit of eating gelatin in my opinion is that it is a gut healer, which means better nutrient absorption (so greater nourishment) all round.  Also if your gut is well, then your nervous system is better supported too. It reduces inflammation, improves joint integrity and for the vain amongst you – it improves the condition of your skin, hair and nails.  In fact, it’s said to be better than botox (and erase wrinkles, stretch marks and cellulite) – now I’ve got your attention!

 

I only use Great Lakes Grass-fed Gelatin.  Because gelatin is derived from animals, I like to know I am consuming the best quality product with the least chemical loading. The cheapest place to buy Great Lakes that I’ve found is here (in Australia) or here elsewhere.

 

So now for a delicious way to eat your gelatin.

 

Ingredients

Mango layer

  • One large mango, peeled and flesh removed
  • 1 tablespoon of grass fed gelatin
  • 1 cup of boiling water

 

Coconut layer

  • 1 x 270ml can of full-fat coconut milk (I like Ayam brand)
  • 1 tablespoon of grass fed gelatin
  • 1 teaspoon of vanilla essence
  • 2 tablespoons of sweetener (rice malt syrup or maple syrup), optional

 

Method

Mango layer 

  • In a powerful blender or food processor purée the mango until smooth. Sprinkle over the gelatin and mix through.
  • Add the boiling water and mix well until the gelatine has dissolved.
  • Pour between 4-6 glasses and refrigerate to set.
  • Once set make your coconut layer.

 

Coconut layer

  • Place half the coconut milk in a small pot with the vanilla and sweetener and heat, stirring until it just starts to simmer then remove from the heat immediately.
  • Sprinkle the gelatin over the un-heated half of the coconut milk, mix together until dissolved and then add to the hot coconut milk, mixing until combined and the gelatin is dissolved.
  • Allow to cool a little (just so it’s warm to touch) and pour a layer on top of the mango jelly.
  • Return to the fridge to set.
  • Chill until you are ready to serve.

 

Serve

  • I’ve served this with salted pineapple (dice about half a cup of pineapple into small cubes and cook over a high heat with a tablespoon of salted butter for a few minutes).  If you’d like a more caramelised pineapple, add a tablespoon of sweetener as well as the butter.
  • Toasted coconut flakes
  • Passionfruit or berries would be lovely too

 

Variations

Low-fructose
Replace the mango with 1 cup of raspberries, pureed and pushed through a sieve (to remove the pips).  Chose rice malt syrup as your sweetener and serve with more berries.

 

Vegan
You can replace the gelatin with agar-agar.

 

For more inspiring healthy advice and delicious recipes, visit www.wellnourished.com.au.

 

Well Nourished

Well Nourished  

Founded by Georgia, a mum, cookbook author, naturopath with 19 years experience and the creator of The Well Nourished Lunch Box Challenge, Well Nourished delivers wholesome, easy-to-follow recipes targeted to busy families. Readers flock to Well Nourished for inspiring health advice and free, nourishing, family friendly recipes. // www.wellnourished.com.au