Coconut Custard Parfait with Marinated Mango
Dessert

Coconut Custard Parfait

with Marinated Mango

20 MIN
$11.99 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Every week we're bringing you a selection of Add-ons—a mix of our favorite appetizers, sides, desserts, or breakfast options that you can add to your box and fill out your table. This rich custard gets sweet, nutty flavor from a duo of coconut milk and cream—slowly mixed with eggs (or tempered) to develop its deliciously light, pudding-like texture. We're layering it with lime-marinated mango and topping with toasted coconut chips for extra fruity, tropical flavor in each bite.
CLICK FOR RECIPE CARD

Get Cooking

Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    370 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Coconut Custard Parfait with Marinated Mango
Title
  • 2 Pasture-Raised Eggs
  • 1 13.5-Oz Can Light Coconut Milk
  • 1 Lime
  • 2 Mango Cheeks
  • ¼ cup Cornstarch
  • 1 cup Powdered Sugar
  • ¼ cup Cream
  • 1 oz Sweetened Toasted Coconut Chips
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients & marinate the mango
1 Prepare the ingredients & marinate the mango

Small dice the mango. Wash and dry the lime. Using a zester or the small side of a box grater, finely grate the lime to get 2 teaspoons. Halve the lime crosswise. In a bowl, combine the diced mango, lime zest, the juice of both lime halves, and 1/4 cup of the powdered sugar. Set aside to marinate, stirring occasionally. In a separate, large bowl, combine the cornstarch, remaining powdered sugar, and a pinch of salt; whisk to combine. Add the eggs and whisk until smooth.

Start the custard & temper the eggs
2 Start the custard & temper the eggs

In a small pot, combine the coconut milk and cream. Cook on high 3 to 4 minutes, or until just beginning to simmer. Slowly whisk the heated coconut mixture into the beaten egg mixture, then return to the pot.

Finish the custard & serve your dish
3 Finish the custard & serve your dish

Cook on medium, whisking constantly, 3 to 4 minutes, or until thickened to a pudding-like consistency. Immediately transfer to a clean bowl to prevent from scorching. Divide half the custard among 4 glasses or jars (or transfer to a large serving dish). Evenly top with the marinated mango (including any liquid). Top with the remaining custard, then cover with plastic wrap (making sure the plastic touches the custard to prevent a film from forming). Refrigerate about 2 hours, or until set and chilled. Serve the finished custard parfait garnished with the coconut chips. Enjoy!

Tips from Home Chefs

Prepare the ingredients & marinate the mango
1 Prepare the ingredients & marinate the mango

Small dice the mango. Wash and dry the lime. Using a zester or the small side of a box grater, finely grate the lime to get 2 teaspoons. Halve the lime crosswise. In a bowl, combine the diced mango, lime zest, the juice of both lime halves, and 1/4 cup of the powdered sugar. Set aside to marinate, stirring occasionally. In a separate, large bowl, combine the cornstarch, remaining powdered sugar, and a pinch of salt; whisk to combine. Add the eggs and whisk until smooth.

2 Start the custard & temper the eggs

In a small pot, combine the coconut milk and cream. Cook on high 3 to 4 minutes, or until just beginning to simmer. Slowly whisk the heated coconut mixture into the beaten egg mixture, then return to the pot.

Start the custard & temper the eggs
Finish the custard & serve your dish
3 Finish the custard & serve your dish

Cook on medium, whisking constantly, 3 to 4 minutes, or until thickened to a pudding-like consistency. Immediately transfer to a clean bowl to prevent from scorching. Divide half the custard among 4 glasses or jars (or transfer to a large serving dish). Evenly top with the marinated mango (including any liquid). Top with the remaining custard, then cover with plastic wrap (making sure the plastic touches the custard to prevent a film from forming). Refrigerate about 2 hours, or until set and chilled. Serve the finished custard parfait garnished with the coconut chips. Enjoy!

Browse Steps
1 of 3