Coconut and mango millefeuille

Ingredients

• 1½ sheets frozen butter puff pastry, thawed
• 2 mangoes, peeled
• 30 g (½ cup) toasted coconut flakes
• mint sprigs, to serve

Vanilla coconut cream

• 300 g thickened cream
• 100 g icing sugar mixture
• ½ tsp coconut essence
• ½ tsp vanilla extract
• 250 g thick coconut yoghurt

Cooling time: 20 minutes

Instructions

1. Preheat the oven to 220˚C.
2. Cut the whole puff pastry sheet in half (to give you three half sheets) and place them on a baking tray lined with baking paper. Prick all over with a fork, then place another sheet of baking paper on top and add another baking tray to sandwich the pastry. Bake for 20 - 25 minutes or until the pastry is dark brown and crisp. Allow to cool completely.
3. Meanwhile, for the vanilla coconut cream, place the cream, icing sugar, coconut essence and vanilla in the bowl of a stand mixer fitted and whisk until medium peaks form. Gently fold through the coconut yoghurt. Transfer to a piping bag and refrigerate until ready to assemble.
4. Just before assembling, dice one of the mangos and thinly slice the other. Place a pastry sheet onto your serving dish and pipe a layer of cream onto it. Top with a layer of diced mango, then repeat for the remaining two layers using the sliced mango on the final layer. Top with toasted coconut and mint and serve immediately.

Photography by Adam Liaw.

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