| Level: | Easy |
| Total: | 6 hr 45 min |
| Prep: | 45 min |
| Inactive: | 6 hr |
| Yield: | 8 to 10 servings |
Ingredients
- 1 1/2 cups cold heavy cream
- 1/2 cup cream of coconut
- 30 gingersnap cookies (about half of a 16-ounce package)
- 1/2 cup unsweetened coconut flakes
- 1 large mango
- Juice of 1/2 lime
- 1 tablespoon sugar
- Kosher salt
Instructions
- Beat the heavy cream in a large bowl with a mixer on medium-high speed until stiff peaks form, about 3 minutes. Fold in the cream of coconut until just incorporated.
- Spread about 1 heaping teaspoon of the coconut whipped cream onto each gingersnap. Press the cookies together on their sides to form a 12-inch-long log on a serving platter. Cover the log with the remaining coconut whipped cream. Cover with plastic wrap and refrigerate at least 6 hours or overnight.
- Preheat the oven to 350 degrees F. Spread the coconut flakes in a single layer on a baking sheet and bake until just golden, about 5 minutes. Let cool completely.
- Peel, pit and dice the mango. Toss with the lime juice, sugar and a pinch of salt in a small bowl. Sprinkle the toasted coconut all over the cake, gently pressing to adhere. Top with the mango. Cut on the diagonal to serve.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 322 |
| Total Fat | 21 g |
| Saturated Fat | 13 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 2 g |
| Sugar | 20 g |
| Protein | 3 g |
| Cholesterol | 49 mg |
| Sodium | 285 mg |
Reviews
This is the recipe that impresses but it EASY. It must be assembled the night before serving! The cookies need time to absorb the moisture of the whip cream. I have made this twice and will make again this Friday. Perfect for family, work, pot luck etc. I make mine larger than the recipe. The number of rows of cookies you line up will determine the size so its up to you. Be sure to put enough whip between each cookie as well. I love how impressed people are and I dont let them know that is ridiculously easy. I let them think I am that good! lol