Light, ice-cold coconut parfait gets a fresh lift from lime, juicy mango and a crunchy layer of toasted sesame seeds. Make the parfait ahead; just cut up the mango shortly before serving.
This parfait is all about contrast: the base is creamy and cold, with coconut for a gentle flavour and lime zest for a fresh, fragrant note. Ripe mango brings juiciness and fruity sweetness; a splash of lime juice keeps that sweetness in balance. Toasted sesame seeds add a nutty flavour and a distinct crunch. Sprinkle them over the dessert at the last moment so they stay crisp.
Use full-fat canned coconut cream, not thin coconut drink. Refrigerate the can ahead of time so the cream is firm; you can leave out the separated liquid for this recipe. Mangoes are available in Dutch shops year-round, but supplies come from different countries and harvest periods vary. Choose based on ripeness: the fruit should yield a little when pressed gently and smell sweet near the stem. A mango that is still firm will continue to ripen on the counter.
For a light texture, it’s important that the whipping cream is very cold and beaten to soft peaks. Gently fold it into the coconut mixture rather than stirring everything together vigorously; this keeps air in the mixture and makes the parfait less dense. The lime zest goes into the base, but not the juice: acid can cause cream to curdle. The juice works better with the sliced mango, where it brightens the fruit’s flavour.
A shallow loaf pan makes the parfait easy to remove and slice. Line the pan with baking paper and give the parfait plenty of time to firm up. Take it out of the freezer shortly before serving; a few minutes at room temperature makes it easier to slice. No coconut cream on hand? Use extra whipping cream for a milder, less pronounced version. You can also replace the mango with ripe peaches or pineapple, but keep the fruit portion fresh and add it only when serving.
The parfait can be stored covered in the freezer; for the best texture, serve it within two weeks. Don’t leave leftovers at room temperature for a long time, and don’t refreeze parfait once it has thawed. Toast the sesame seeds on the day you serve the dessert, or store them in an airtight container once cool so they retain their crunch. Serve the slices straight away with the mango alongside or on top.
Line a small loaf pan with baking paper, leaving some overhang so you can easily lift out the parfait later.
Beat the cold whipping cream in a bowl until soft peaks form. In a second bowl, whisk the coconut cream with the condensed milk and lime zest until smooth.
Fold the whipping cream into the coconut mixture in two batches. Spoon the mixture into the pan and smooth the top. Cover and freeze for at least 6 hours, until the parfait is firm.
Toast the sesame seeds in a dry frying pan over medium heat for 2–3 minutes, shaking the pan regularly. Tip the seeds out of the pan as soon as they smell fragrant and leave to cool.
Peel the mangoes, cut the flesh away from the pits and dice it. Toss with the lime juice.
Remove the parfait from the pan and leave it to stand for 5–10 minutes to make slicing easier. Cut into slices, divide among four plates and serve with the mango and toasted sesame seeds.
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