Whipped Coconut, Mango & Raspberry Mille Feuille

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.

Serves 6.