Coconut dessert with mango pulp and miso crumble
A true delight for the palate. The combination of sweet mango pulp and refreshing whipped cream made with coconut cream and lime zest will provide such a delicious experience. Are you intrigued? Be sure to check out this quick and simple recipe.
Number of servings
4
Preparation time
30 min.
Print recipe
INGREDIENTS
- 200 ml Mango Alphonso pulp without added sugar QF Quality Food
- 400 gr QF Quality Food Coconut Whipping Cream
- 50 g powdered sugar
- Lime zest
- Fresh seasonal fruit for decoration
Crumble:
- 15 gr House of Asia Miso Paste
- 100 g wheat flour
- 100 g butter
- 80 g of
A METHOD OF PREPARING
- Prepare the crumble topping – knead all the dough ingredients together and refrigerate for 10 minutes. After that time, crumble and bake in an oven preheated to 200°C.°C for 10 minutes. Remove and allow to cool.
- Place the coconut milk in a bowl and beat until stiff with powdered sugar and lime zest.
- Into the cups, alternately add the crumble, coconut cream, crumble again, and finally add the mango pulp and fresh fruit.
