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    Coconut and mango parfait pots

    • Preparation time: 10 minutes, plus cooling
    • Cooking time: 20 minutes
    • Total time: 30 minutes, plus cooling

    Serves: 4


    125g jumbo porridge oats
    2 tbsp desiccated coconut
    2 tbsp maple syrup
    ½ lime, zest and juice
    280g pack mango chunks
    450g pot Benecol Greek Style Plain Yogurt 
    18g pack coconut chips 


    1. Preheat the oven to 170˚C, gas mark 3. In a bowl, mix the oats, desiccated coconut, maple syrup and a pinch of fine salt until combined, then spread out on a parchment-lined baking tray. Bake for 20 minutes, stirring halfway, until just golden. Set aside to cool.

    2. Meanwhile, zest the lime and set aside on a damp piece of kitchen paper. In a small blender, whizz 100g mango with the lime juice until smooth. Put the yogurt in a bowl and swirl the mango purée through it. Chop the remaining mango into smaller chunks.

    3. Divide the cooled oat mixture between 4 glasses or bowls. Arrange the chopped mango on top, then spoon over the yogurt. Sprinkle the coconut chips and lime zest on top, to serve.

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    This recipe appeared in Waitrose Health, Spring /Summer 2019 issue


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