Ginger And Mango Coconut Pots Dessert

Ginger And Mango Coconut Pots

By The Weekly  

October 4, 2016

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For dessert, serve these delicious Ginger And Mango Coconut Pots. The stylish dessert is packed with flavours of fruity sweetness and spicy hints of ginger.

  • Prep: 25 mins
  • Cook: 10 mins
  • Yields: 12 Pots


150 g ginger snap biscuits

50 g butter, melted

1 mango, sliced thinly

125 g punnet raspberries

Toasted coconut flakes


2 X 270 ml cans coconut milk

5 egg-yolks

⅓ cup caster sugar

2½ tbsps cornflour

1 tbsp coconut liqueur


1In a food processor, pulse biscuits until fine crumbs form. Add butter and pulse until combined. Divide evenly between 12 dessert glasses.

2CUSTARD: In a small saucepan, heat coconut milk on high until almost boiling. In a large bowl, whisk yolks, sugar and cornflour together until pale. Gradually pour in milk, whisking constantly to combine. Return to clean saucepan and cook on medium, stirring until mixture boils and thickens, Stir in liqueur, cool 10 mins.

3Pour custard filling evenly among 12 serving glasses and chill for 2 hours. Top pots with sliced mango, raspberries and coconut.

TIP: This is a great make-ahead dessert – keep covered and chilled in the fridge for up to 5 days.

Photo: Rob Shaw/Bauer

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