Sublimely creamy, this is the perfect make-ahead dessert.
1 cup cubed mango
2 teaspoons white balsamic vinegar
2 tablespoons cold water
1 1/2 teaspoons unflavored gelatin
1 cup light coconut milk
1/4 cup granulated sugar
3 tablespoons unsweetened flaked coconut
1/2 teaspoon vanilla extract
1 cup plain 2% reduced-fat Greek yogurt
1/4 cup whole milk
Mint for garnish
Added sugars 13g
Calcium 9% DV
Potassium 2% DV
How to Make It
Stir together cubed mango and white balsamic vinegar in a bowl; chill. Stir together cold water and unflavored gelatin in a bowl; let stand 5 minutes. Bring light coconut milk, granulated sugar, unsweetened flaked coconut, and vanilla extract to a simmer in a saucepan over medium. Remove from heat. Strain; discard solids. Whisk in gelatin mixture; add plain 2% reduced-fat Greek yogurt and whole milk. Divide among 4 dishes; chill 6 hours. Top with mango; garnish with mint.
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