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Mango, coconut and banana parfaits


  • 250g butternut snap biscuits
  • 1/3 cup coconut milk
  • 1 large mango, chopped
  • 1 large banana, chopped
  • 1 1/2 cups vanilla yoghurt
  • Extra chopped mango, to serve


  • Step 1 - Place biscuits in a food processor. Process until coarse crumbs form. Set aside.
  • Step 2 - Blend coconut milk, mango and banana in a blender until smooth. Transfer to a bowl. Fold through yoghurt until just marbled.
  • Step 3 - Reserve 2 tablespoons of biscuit mixture. Divide half the remaining biscuit mixture between four 1 1/2 cup-capacity serving glasses. Top with half the yoghurt mixture. Repeat layers. Serve topped with the extra mango and reserved biscuit mixture.

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