Coconut parfait with blood orange sorbet, mango & papaya

Coconut parfait with blood orange sorbet, mango & papaya

Chris Middleton

The refreshing flavours of this lovely summery dessert are perfect at the end of an Asian-style meal. Or any meal to be honest.


Quantity Ingredient
1 mango, peeled and finely diced
1 papaya, peeled and finely diced
1 lime, juiced
Lemon or lime gel, to serve
100g finely shredded roasted coconut
Blood orange sorbet, to serve
shiso cress, to garnish

Coconut crumble

Quantity Ingredient
75g plain flour
55g brown sugar
1/2 teaspoon ground cinnamon
90g butter
20g shredded coconut


Quantity Ingredient
4 egg yolks
2 eggs
150g caster sugar
500ml thickened cream
110ml coconut cream
40ml malibu or other coconut‑flavoured rum


  1. For the crumble

    Preheat the oven to 160°C.
  2. Combine the flour, sugar, cinnamon and butter in a food processor and pulse to a breadcrumb texture. Transfer to a bowl and stir in the coconut. Work the dough until combined. Place between two sheets of baking paper, then roll the dough out to about 3 mm thick.
  3. Place the dough on a baking tray, still on the bottom sheet of baking paper. Bake for 11–13 minutes, or until golden brown. Remove from the oven and leave to cool on the tray, then break up to form a crumble texture. Transfer to an airtight container; the crumbs will keep for up to 1 week.
  4. For the parfait

    Line a 28 cm, 1.5 litre terrine mould with baking paper. Place the egg yolks and eggs in the bowl of an electric mixer with a whisk attached.
  5. Boil the sugar with a little water until it reaches 120°C on a sugar thermometer. Slowly and steadily pour the sugar syrup into the eggs on high speed. Continue whisking for 5 minutes, or until the eggs are fluffy and cool.
  6. While the eggs are whisking, beat the cream, coconut cream and rum together into firm peaks. Fold the whipped cream mixture through the beaten eggs, then pour the mixture into the terrine mould. Freeze for 3 hours, or until set.
  7. To serve

    Spread a thick line of crumble across the middle of the serving plates. Remove the terrine from the mould, by giving a little tug on the ends of the baking paper. Transfer to a board, cut into slices about 2.5 cm thick and place over the crumble.
  8. Gently toss the mango, papaya and lime juice together, then arrange over the parfait. Put little dollops of lime gel over the crumble, then sprinkle with the shredded coconut.
  9. Place a scoop of sorbet at one end, garnish with the cress and serve.
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