Raw Mango Coconut Trifles

First post of the year 2015! Weee! I am excited to see what the year will bring on this blog. Today was a sad day for me though as I dropped my parents and sister to the airport. They are going back to France after 3 weeks spent at my house in Perth. We had the best time together and made some new memories to last us until we see each other again. They have enjoyed eating my salads, smoothies, raw cakes and bliss balls but we have also been eating lots of delicious seafood and traditional French meals. If you follow me on Instagram you would have seen we have been at the beach a lot (in fact we went most days!) and I feel really relaxed refreshed and inspired for the year ahead. I have not been creating new recipes yet but have written 3 full lists of ideas to come on this blog and an upcoming ebook! (Will post more about this exciting project soon!).

This recipe was featured on the Loving Earth website in December and was a big hit. I hope you enjoy it and make the most of Australian mangos before they run out! If you live in the northern hemisphere kiwis or any berries would work too!

These pretty and delicious trifles and gluten free, raw and vegan. I have used coconut cream but you could make them with coconut yogurt such as COYO or greek yogurt if not vegan.

Raw Mango Coconut Trifles
serves 4-6- time: 30 min + chilling time of 1h

Ingredients:

• ½ cup Desiccated Coconut
• ½ cup Almonds
• ½ cup pecans or Walnuts
• 1 tsp vanilla paste 
• 1/3 cup Coconut Sugar
• 1/3 cup Coconut Oil
• 2x 400ml cans of coconut cream (room temp & not light coconut cream) (or COYO/greek yogurt)
• 2-3 mangos
• Pumpkin Seeds to top (optional)

Instructions:

1. Blend the coconut, almonds and pecans together in a food processor then add in the coconut oil, coconut sugar and vanilla. Keep it a little rough and put aside
2. Open the cans of coconut cream  and blend with 1 tbsp of your preferred sweetener if you would like the cream a little sweeter.
3. Slice your mangoes and start assembling your trifles. In each glass layer raw coconut and nut mix then a layer of coconut cream and then fruit.
4. Do this a second time in each glass (6 might require a little less in each glass) and finish with mangoes.
5. Chill for 30 min before serving and top with pumpkin seeds.

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