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A delicious tropical dessert with fresh pineapple, sweet mangoes, unsweetened coconut, plain Greek yogurt, unsweetened whipped cream and rum. Easy to put together with the added benefit of being able to make it ahead of time.
3 cups fresh pineapple, cut into 1 inch pieces
1 tablespoon lemon juice
2 tablespoons rum
1/2 cup unsweetened shredded coconut, lightly toasted
2 cups fresh mangoes, cut into 1/2 inch pieces
1 cup cold heavy cream
1/2 cup cold non-fat plain Greek yogurt
Place the pineapple in a medium sized sauce pan and cook over medium heat, stirring often, until the fruit breaks down, approximately 45 minutes. To speed things along, I sometimes use a potato masher to crush the pineapple.
When done, remove from heat, add lemon juice and cool completely.
Once cool, add rum, combining well. Chill completely.
To create the parfait, drain the pineapple.
Whip the cream into soft peaks, fold in the pineapple, half of the mangoes and the Greek yogurt until well blended.
Into each of 4 glasses, spoon 1/2 cup of the pineapple/mango cream. Layer 2 tablespoons of mangoes on top then add the additional pineapple/mango cream evenly between the glasses.
Finish by spooning the rest of mangos over this. Sprinkle the coconut on top and serve cold.
