Frozen Avokaya Parfait with Salted Mango Peel Caramel and 1 Minute Coconut Crumb

Posted by lik swen yong on

Frozen Avokaya Parfait with Salted Mango Peel Caramel and 1 Minute Coconut Crumb

This dessert is inspired by growing up in Malaysia, using produce local to me now living in Melbourne, Australia. I have also utilized wasted elements in the food chain.

PREP TIME: 1 hour, COOK TIME: 30 minutes, SERVES: 4


Frozen Avokaya Parfait Ingredients:
  • 150g coconut milk
  • 1/2 jar of avokaya

Salted Mango Peel Jam
  • Peels from 3 mangoes
  • 200g sugar (or more if needed)
  • 1 tsp salt
  • 40g lemon juice
  • A bit of water
1 minute coconut crumb
  • 125g self raising flour
  • 35g sugar
  • 23g custard powder
  • 60g coconut oil (Unmelted)
  • 30g soy milk
  • 1/2 vanilla bean (optional)


Avokaya Parfait Base: 

    1. Add about 1/2 a jar of Avokaya into a bowl.
    2. Mix in the coconut milk with a whisk or spatula until the consistency of a smooth custard.
    3. Transfer the mixture into container and freeze for at least 8 hours. 
Salted Mango Peel Caramel: 
    1. Add all ingredients into a small pot and bring it to medium heat, stirring often for about 15-25 minutes until the sugar melts and the mango flesh begins to dissolve in the texture of jam.
    2. Pass this mixture through a fine sieve or chinois and chill.

1 Minute Coconut Crumb: 

    1. Mix all the ingredients in a bowl until a soft dough forms.
    2. Separate the "dough" into 4 balls. 
    3. Microwave the balls in a lightly oiled bowl on high for 1 minute.
    4. Use a fork or spoon to flatten and separate the ingredients.
    5. Microwave for another minute or until the mixture looks quite dry, like a biscuit.
    6. Let it cool down completely before breaking the larger crumbs into smaller pieces. 


  1. Form a bed with the 1 Minute Coconut Crumb on a plate.
  2. Add a few scoops of the frozen avokaya parfait on top. Then top it off with more of the coconut crumb. 
  3. Lastly, drizzle the salted mango peel caramel on the dessert. Enjoy!


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