Ingredients
4
cups cubed pound cake
1 1/2
cups whipping cream
1/4
cup canned cream of coconut (not coconut milk)
2
tablespoons powdered sugar
3/4
cup canned coconut milk (not cream of coconut)
3
cups cubed peeled mangoes
1/2
cup sweetened flaked coconut, toasted
Preparation
Heat oven to 350°F. Spread cake cubes in even layer in ungreased 15x10x1-inch pan. Bake 15 to 20 minutes, stirring once, until toasted. Cool completely.
In chilled medium bowl, beat whipping cream, cream of coconut and powdered sugar with electric mixer on high speed until soft peaks form.
In 6 parfait glasses or dessert dishes, place half of the cake cubes. Spoon 1 tablespoon coconut milk over cake cubes in each glass. Top evenly with half of the mangoes and half of the whipped cream. Sprinkle each with 2 teaspoons toasted coconut. Repeat layers. Serve or refrigerate.
