Coconut Mango Parfaits

This image courtesy of Kathryn Barnard

Need a simple, low-fuss dessert for a casual backyard barbecue? These delicious tropical parfaits are just the ticket-make the custard the night before, and you can assemble the parfaits moments before serving




Total Timehalf-day

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursedessert

Dietary Considerationpeanut free, soy free, tree nut free

Type of Dishdessert


  • 2 tablespoons cornstarch
  • 1½ cups heavy cream, divided
  • 1 teaspoon vanilla extract
  • ¼ cup sugar
  • ¼ cup (1/2 stick) unsalted butter
  • 1¼ cups sweetened flaked coconut
  • 1/3 cup sour cream
  • 12 to 16 gingersnap or shortbread cookies, crumbled
  • 1 large, ripe mango, peeled, pitted, and diced
  • 2 tablespoons confectioners’ sugar  


  1. To make the custard, in a small bowl, dissolve the cornstarch in 2 tablespoons of water.

  2. In a wok over medium-high heat, combine ¾ cup of the cream and the vanilla, sugar, and butter. Add the cornstarch and cook, stirring with a wooden spoon, until the mixture begins to boil. Remove from the heat and stir in the Coconut and sour cream. Transfer the mixture to a bowl and cover with plastic wrap. Refrigerate for at least 6 hours or overnight.

  3. In 4 parfait glasses, layer the crumbled cookies evenly with the custard and mango. Use as many cookies as you’d like, depending on whether you prefer a lot of cookie crunch or just little.

  4. In a mixing bowl, using a wooden spoon or an electric mixer, beat the remaining ½ cup whipping cream with the confectioners’ sugar. Top each parfait with some whipped cream and serve.


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