Photo: Greg Dupree; Styling: Lindsey Ellis Beatty
Active Time
25 Mins
Total Time
55 Mins
Yield
Serves 6

How to Make It

Step 1

Toss together coconut, pine­apple, mango, tangerines, kiwi, mint, and sugar in a large bowl; let stand at room temperature 30 minutes. Pour fruit mixture through a strainer over a small bowl, reserving syrup in bowl.

Step 2

Reserve 1/2 cup of the whipped cream. Divide fruit mixture, remaining 2 1/2 cups whipped cream, and crumbled cookies among 6 parfait glasses. Drizzle each with 1/2 tablespoon reserved syrup, and top with a dollop of reserved whipped cream. Garnish with mint leaves, if desired.

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