Fruity and delicious, creamy and bursting with flavor without added sugar
Prep Time20 minutesmins
Course: Breakfast, Dessert
Cuisine: American
Keyword: berries, coconut, dates, mango
Servings: 6
Author: Chef Kim
Equipment
1 food processor
Ingredients
Crust:
2½cupsof shredded coconut
¼teaspoonvanilla
Pinchsalt
1/3cupdatespitted and chopped
Filling:
2mangospeeled and chopped (or use thawed frozen)
½cupdried mangosoak for 15 minutes in water
2cupsberriessingle or mixed, I like blackberries
1teaspoonlime juice
Instructions
Prepare Crust:
To a food processor, add coconut, vanilla and salt and pulse to combine.
Add the dates and blend until dates are incorporated and mixture holds together when pinched. May need a few more dates.
Press into a pie dish or use as a layer or topping for a parfait
Prepare Filling:
In a food processor, pulse the dried mango and half of the mango cubes until thick and smooth. Be sure you have soaked the dried mango until softened.
Add the remaining mango and pulse a few times, should be chunky. Transfer to a bowl.
Fold in the berries and pour into a prepared pie crust or layer in cups for a parfait. Chill for an hour before serving.
Notes
The filling can be used by itself as a fresh fruit pudding.Nuts can be added if desired to the coconut mixture, remove equal amounts of coconut as added nuts.Any kind of berry can be used. If using frozen berries, thaw and strain any liquid before adding to the mango puree.