Some desserts actually gain by being made vegan-friendly. If dairy doesn’t sit right with you, the coconut milk in this recipe might work better for you. I love this fresh, summery dessert. Mangoes and pineapples are rich in gut-friendly fibres, digestive enzymes and vitamins. Coconut contains healthy medium-chain fats.
Tip: Add a sprinkle of nuts and your favourite nutty muesli to this for a hero’s breakfast or post-workout snack.
- Blend the fruit, 1 Tbsp sugar, and 1⁄2 the lemon juice at high speed in a blender until thoroughly
smooth. Place in the fridge.
- Next, take the thick cream off the top of a chilled can of coconut milk, drain off excess fluid. Blend it together
with 1 Tbsp sugar and more lemon juice until it has a creamy consistency (think meringue mixture).
- Once you are ready to serve, layer the coconut cream and mango mix in individual glass jars, top with a mint leaf. Enjoy!