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Mango and passionfruit crunch

  • 0:15 Prep
  • 4 Servings


  • 270ml can Ayam Coconut Cream (see Note)
  • 300ml Coles Brand Thickened Cream
  • 10 Arnott's Butternut Snap Cookie biscuits, crumbled
  • 500g pkt Coles Brand Fresh Frozen Diced Mango, thawed
  • 170g can passionfruit pulp in syrup
  • flaked coconut, toasted, to serve


  • 1
    Carefully spoon 2 tbsp of the thick coconut cream from the top of the can into a bowl (see Note). Add the thickened cream. Use an electric mixer to beat until soft peaks form.
  • 2
    Divide half the crumbled biscuits among 4 tumblers (see note). Top with half the mango, cream mixture and passionfruit pulp. Continue layering with remaining biscuits, mango, cream mixture and passionfruit pulp. Chill until required. Just before serving, sprinkle with coconut.

Source: taste.com.au


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