Mango Coconut Boba Parfaits
Mango Coconut Boba Parfaits
Ingredients
For the Boba
- 1/2 cup quick-cooking tapioca pearls
- 1 1/2 cups water
- 1/4 cup light brown sugar, packed
For the Whipped Coconut Cream
- 1 can full-fat coconut milk, 13.5 ounces, chilled in the refrigerator overnight
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
For Assembly and Garnish
- 2 ripe mangoes, large, peeled and diced
- 1/4 cup toasted coconut flakes, for garnish
- 4 fresh mint leaves, for garnish
Instructions
- 1
Ensure your can of full-fat coconut milk has been chilled in the refrigerator overnight. This is crucial for the cream to separate and become firm enough to whip.
⏱️ 1 min
- 2
Prepare the boba: Bring 1 1/2 cups of water to a rolling boil in a small saucepan. Add the quick-cooking tapioca pearls and stir gently. Cook according to package directions (usually 5-7 minutes), or until they float and are tender with a slight chew. Stir occasionally to prevent sticking.
⏱️ 8 min
- 3
While the boba cooks, in a separate small saucepan, combine the 1/4 cup of light brown sugar with 1/4 cup of water. Heat over medium-low heat, stirring until the sugar is fully dissolved and the mixture forms a light syrup. Remove from heat.
⏱️ 3 min
- 4
Once the boba is cooked, drain it well using a fine-mesh sieve. Immediately transfer the drained boba to the brown sugar syrup. Stir to coat thoroughly and let it sit for at least 10 minutes to absorb the flavor, stirring occasionally.
⏱️ 12 min
- 5
Prepare the whipped coconut cream: Carefully open the chilled can of coconut milk without shaking it. Scoop out the thick, solid coconut cream from the top into a large mixing bowl, leaving the clear liquid behind (you can save this for smoothies).
⏱️ 3 min
- 6
Add the powdered sugar and vanilla extract to the coconut cream. Using an electric mixer or a whisk, beat the mixture on high speed until light, fluffy, and smooth, resembling whipped cream. This may take 2-4 minutes.
⏱️ 4 min
- 7
Assemble the parfaits: Get four parfait glasses or small dessert bowls. Start by spooning a layer of the brown sugar boba into the bottom of each glass. Follow with a layer of diced mangoes, then a generous dollop of whipped coconut cream.
⏱️ 3 min
- 8
Repeat the layers: add more boba, then mango, and top with another layer of coconut cream. Continue until the glasses are full, ending with a layer of cream.
⏱️ 2 min
- 9
Garnish each parfait with a sprinkle of toasted coconut flakes and a fresh mint leaf. Serve immediately for the best texture, or chill for up to 30 minutes before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Mango Coconut Boba Parfaits
Ingredients
For the Boba
- 1/2 cup quick-cooking tapioca pearls
- 1 1/2 cups water
- 1/4 cup light brown sugar, packed
For the Whipped Coconut Cream
- 1 can full-fat coconut milk, 13.5 ounces, chilled in the refrigerator overnight
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
For Assembly and Garnish
- 2 ripe mangoes, large, peeled and diced
- 1/4 cup toasted coconut flakes, for garnish
- 4 fresh mint leaves, for garnish
Instructions
- 1
Ensure your can of full-fat coconut milk has been chilled in the refrigerator overnight. This is crucial for the cream to separate and become firm enough to whip.
⏱️ 1 min - 2
Prepare the boba: Bring 1 1/2 cups of water to a rolling boil in a small saucepan. Add the quick-cooking tapioca pearls and stir gently. Cook according to package directions (usually 5-7 minutes), or until they float and are tender with a slight chew. Stir occasionally to prevent sticking.
⏱️ 8 min - 3
While the boba cooks, in a separate small saucepan, combine the 1/4 cup of light brown sugar with 1/4 cup of water. Heat over medium-low heat, stirring until the sugar is fully dissolved and the mixture forms a light syrup. Remove from heat.
⏱️ 3 min - 4
Once the boba is cooked, drain it well using a fine-mesh sieve. Immediately transfer the drained boba to the brown sugar syrup. Stir to coat thoroughly and let it sit for at least 10 minutes to absorb the flavor, stirring occasionally.
⏱️ 12 min - 5
Prepare the whipped coconut cream: Carefully open the chilled can of coconut milk without shaking it. Scoop out the thick, solid coconut cream from the top into a large mixing bowl, leaving the clear liquid behind (you can save this for smoothies).
⏱️ 3 min - 6
Add the powdered sugar and vanilla extract to the coconut cream. Using an electric mixer or a whisk, beat the mixture on high speed until light, fluffy, and smooth, resembling whipped cream. This may take 2-4 minutes.
⏱️ 4 min - 7
Assemble the parfaits: Get four parfait glasses or small dessert bowls. Start by spooning a layer of the brown sugar boba into the bottom of each glass. Follow with a layer of diced mangoes, then a generous dollop of whipped coconut cream.
⏱️ 3 min - 8
Repeat the layers: add more boba, then mango, and top with another layer of coconut cream. Continue until the glasses are full, ending with a layer of cream.
⏱️ 2 min - 9
Garnish each parfait with a sprinkle of toasted coconut flakes and a fresh mint leaf. Serve immediately for the best texture, or chill for up to 30 minutes before serving.
⏱️ 2 min