Whipped Coconut, Mango & Raspberry Mille Feuille
2 x 400ml cans Pam’s Coconut Cream – chilled in the fridge overnight
1 large ripe mango – skinned and cut into long thin slices
400g frozen raspberries
100g castor sugar
6 sheets of filo pastry
Melted butter – for brushing
Icing sugar – for dusting
Preheat oven to 180C.
To make the raspberry crush, place the frozen raspberries into a saucepan with the castor sugar and place on a medium heat and boil gently for about 8 minutes. Set aside to cool.
On a clean surface, take 1 sheet of filo pastry and brush with melted butter, sprinkle with icing sugar and then layer another sheet of filo pastry. Repeat until all 6 sheets have been used leaving the top surface plain. Cut evenly into 12 rectangles. Place on an oven tray lined with baking paper and bake for 8-10 mins or until golden brown. Cool.
To whip the coconut cream, turn the can upside down and pour off the coconut water. Place the coconut cream into a bowl and whip until thickened. Keep chilled until required.
To assemble, place 1 pastry rectangle on a flat surface, spread or pipe the coconut cream, drizzle with the raspberry crush and then place 2 slices of mango on top and repeat again finishing with a third filo pastry rectangle. Repeat until you have 6 portions in total.
Dust the top surface liberally with icing sugar and serve.