Coconut Mango Icebox Parfait

Name: Coconut Mango Icebox Parfait
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: Thai
Ingredients: ¾ cup (85 g) Graham cracker crumbs (from whole crackers, crushed), crushed into fine to medium crumbs; 3 tablespoons (43 g) Unsalted butter, melted, melted; 2 tablespoons (25 g) Brown sugar; ⅛ teaspoon (0.6 ml) Fine sea salt; 1 can (14 ounces) (400 ml) Full-fat coconut cream, chilled (without the watery layer), chilled, thick part only (reserve liquid for another use); ½ cup (120 ml) Sweetened condensed milk, chilled; ½ teaspoon (2½ ml) Vanilla extract; ½ teaspoon (2 g) Lime zest, finely grated, finely grated; 1½ cups (360 ml) Mango pulp or puree (fresh or frozen, thawed), smooth puree or pulp; 3 tablespoons (37 g) Granulated sugar; 1 tablespoon (15 ml) Fresh lime juice, freshly squeezed; ¼ cup (22 g) Unsweetened coconut flakes, toasted, toasted until golden; 6 leaves Fresh mint leaves, small leaves, for garnish (optional)

From the MyKitchenBank Kitchen

A vibrant, no-bake dessert featuring layers of toasted graham cracker crust, silky coconut cream filling, and bright mango pulp, chilled overnight until set. Thai-inspired flavors come together in individual servings that require no oven time—perfect for warm weather entertaining.

Prep: 20 min
Cook: —
Wait: 8 hr
Total: 8 hr 20 min
Makes: 6 parfaits (about 7 ounces each)

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Ingredients

6 servings

For the base
¾ cup (85 g) Graham cracker crumbs (from whole crackers, crushed), crushed into fine to medium crumbs
3 tablespoons (43 g) Unsalted butter, melted, melted
2 tablespoons (25 g) Brown sugar
⅛ teaspoon (0.6 ml) Fine sea salt
For the coconut filling
1 can (14 ounces) (400 ml) Full-fat coconut cream, chilled (without the watery layer), chilled, thick part only (reserve liquid for another use)
½ cup (120 ml) Sweetened condensed milk, chilled
½ teaspoon (2.5 ml) Vanilla extract
½ teaspoon (2 g) Lime zest, finely grated, finely grated
For the mango layer
1½ cups (360 ml) Mango pulp or puree (fresh or frozen, thawed), smooth puree or pulp
3 tablespoons (37 g) Granulated sugar
1 tablespoon (15 ml) Fresh lime juice, freshly squeezed
For the topping
¼ cup (22 g) Unsweetened coconut flakes, toasted, toasted until golden
6 leaves Fresh mint leaves, small leaves, for garnish (optional)

Equipment (5)

Mixing bowl (chilled)
Whisk
6 glasses or jars (8-ounce size)
Small spoon or spatula
Food processor or blender (optional, for crushing crackers)

Steps

Before you start

Chill a mixing bowl in the refrigerator for at least 15 minutes
Use full-fat coconut cream (not lite)
Have six 8-ounce glasses or jars ready

1
Toast coconut flakes
- Spread the unsweetened coconut flakes on a dry skillet or small baking pan.
- Toast over medium-low heat for 3–4 minutes, stirring frequently, until fragrant and light golden.
- Watch carefully, as coconut burns quickly.
- Transfer to a plate to cool completely.
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Ready when: Coconut is light golden and fragrant
Tip: Toast ahead of time so it cools while you assemble the parfaits
2
Prepare graham cracker base
- In a small bowl, combine the crushed graham crackers, melted butter, brown sugar, and sea salt.
- Mix well with a fork until the mixture resembles wet sand and holds together when squeezed.
- Set aside.
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Ready when: Mixture resembles wet sand and holds together when squeezed
3
Prepare mango layer
- In a small bowl, whisk together the mango pulp, sugar, and lime juice until the sugar dissolves completely (about 1 minute).
- Taste and adjust sweetness if desired.
- Set aside.
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Ready when: Sugar is fully dissolved and mixture is smooth
Tip: If using fresh mango, puree in a blender for a smooth consistency
4
Whip coconut cream filling
- In the chilled mixing bowl, combine the cold coconut cream (thick part only), sweetened condensed milk, vanilla extract, and lime zest.
- Using a whisk or electric mixer on medium speed, whip for 3–4 minutes until the mixture is light, fluffy, and pale—it should increase slightly in volume and have soft peaks when you lift the whisk.
- Do not overbeat or it may separate.
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Ready when: Mixture is light, fluffy, and pale with soft peaks
Tip: A chilled bowl and cold ingredients are key to whipping success; work quickly to avoid separation
5
Layer the parfaits
- Divide the graham cracker mixture evenly among six 8-ounce glasses, pressing gently into the bottom of each glass to form a thin crust (about ½ inch thick).
- Spoon half of the coconut cream filling over the crust in each glass, dividing evenly (about 2 tablespoons per glass).
- Pour or spoon half of the mango mixture over the coconut layer (about 2.5 tablespoons per glass), then top with the remaining coconut cream (about 2 tablespoons per glass).
- Finally, top each parfait with the remaining mango mixture (about 2.5 tablespoons per glass).
- The layers should be roughly equal in height.
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Ready when: All six parfaits are evenly layered and filled
Tip: Use a small spoon to layer gently and keep the layers distinct
6
Chill overnight
- Cover the parfaits loosely with plastic wrap or place them in a container with a cover.
- Refrigerate for at least 8 hours, or preferably overnight (up to 12 hours).
- During this time, the flavors will meld and the filling will set to a firm but creamy texture.
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Ready when: Parfaits are chilled through and filling is set but still creamy
Tip: Do not skip the overnight chill; it allows the layers to set properly and flavors to develop
7
Garnish and serve
- Remove the parfaits from the refrigerator just before serving.
- Top each with a generous pinch of toasted coconut flakes and a small mint leaf if desired.
- Serve cold with a small spoon, eating through the layers to combine all the flavors in each bite.
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Ready when: Parfaits are garnished and ready to serve
Tip: Add toasted coconut just before serving so it stays crisp

Good to know

Tips

For the smoothest mango layer, use fresh mango puree or high-quality mango pulp rather than canned mango nectar, which is thinner and sweeter
If your coconut cream is too thin, place the unopened can in the refrigerator for several hours and scoop only the thick cream from the top
The key to fluffy coconut filling is a chilled bowl and cold ingredients; work quickly to avoid the mixture becoming greasy
Layer the parfaits in clear glasses so guests can see the beautiful color contrast of each layer

Make ahead

Assemble the parfaits up to 1 day in advance. Keep them covered in the refrigerator. Add the toasted coconut garnish just before serving so it remains crisp.

Storage & reheating

Keep covered in the refrigerator for up to 3 days. Do not freeze, as the texture of the filling will change upon thawing. Serve chilled directly from the refrigerator.

Substitutions

Mango pulp or puree (fresh or frozen, thawed) → Fresh mango puree (blend fresh mango flesh in a blender until smooth). Use about 2 medium mangoes; this will yield approximately 1.5 cups of puree
Graham cracker crumbs (from whole crackers, crushed) → Digestive biscuits or vanilla wafers, crushed. Provides a slightly different flavor but maintains the crisp base texture
Sweetened condensed milk → Heavy cream (¼ cup) + sugar (2 tablespoons), whipped together. Whip the cream with sugar until soft peaks form, then fold into the coconut cream; the filling will be slightly less sweet
Unsweetened coconut flakes, toasted → Toasted macadamia nuts, chopped, or candied mango strips. Nuts provide a pleasant crunch; candied mango adds extra fruity flavor