1 1/2 cups chopped fresh pineapple, well drained (from 1 small pineapple)
1 1/2 cups chopped fresh mango (from 1 large mango)
4 tangerines, peeled and cut into segments (about 1 1/2 cups)
2 kiwi, peeled and chopped (about 1 cup)
1/4 cup packed mint leaves, chopped, plus more for garnish
2 tablespoons superfine sugar
3 cups sweetened whipped cream
3 cups crumbled shortbread cookies (such as Walker's Shortbread Rounds)
How to Make It
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.
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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