If you are looking for a super easy, fresh, fruity and breathtaking dessert, here is my secret! And now it’s yours too 🙂
Ok, the only inconvenient thing is that you need to keep the canned coconut milk in the fridge overnight.
Little sunshine in a jar
Ingredients:
- 1 sweet mango
- 1/2 cup pineapple juice
- 10 pineapple chunks
- 1 banana
- 1 coconut milk can cooled overnight in the fridge. We get this one
- 1 Tbsp maple syrup
- a handful of blueberries
- crushed pecans (optional)
Instructions:
Make a coconut whipped cream:
- Take the can out of the fridge and turn it up side down. (the bottom of the can is now on top)
- When you open it, you will get a hard part on top and a water part on the bottom (that’s why step 1 is crucial, if you missed it, just dump the water, you can use it for smoothies).
- Scoop out the hard cream part and put in in a bowl. Add 1 Tbsp maple syrup and whip using an electric hand mixer if you have or just a whisk if you want to work out a little at the same time
- Whip until the texture becomes fluffy.
- Here you go, you have a healthier version of whipped cream!
Prepare the little jars:
- Peel the mango and cut it into large pieces. Cut 1/4 of it into nice looking chunks
- Crush some pecans, mix in 1/4 tsp cinnamon and pour 2 tsp in the bottom of each jars
- In a blender, mix 3/4 of the mango, pineapple juice, the pineapple chunks and the banana. Pour the mixture evenly over the pecans.
- Add 1 Tbsp of the coconut whipped cream in each jar. Add more if you like
- Finally, top with the mango chunks, some blueberries or whichever other fruits or nuts you would like. The possibilities are endless!!!
Yeah yeah, this is as good as sunshine!
The Curious Mango 