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Coconut Mango Float Cake

Course Dessert

Equipment

  • Just an 8×8 baking dish, an electric handheld mixer, some bowls and spatulas

Ingredients
  

  • 2 can Nature's Charm coconut whipped cream chilled overnight
  • 100 g Nature's Charm condensed milk
  • 100 g Nature's Charm evaporated milk
  • 1 tsp vanilla extract
  • pinch of sea salt
  • 2 sweet mangos about 400g diced
  • 300 g vegan graham crackers

Instructions
 

  • Whip the chilled cream until doubled in size. In a separate bowl combine condensed milk, vanilla and salt. Gently fold in the whipped cream to the condensed milk mixture until well combined.
  • In a seperate bowl add the evaporated milk and soak each cracker on each side, to soften. Let it soak for just couple of seconds. It should not becomme soggie.
  • Line the dish with graham crackers. Spread half of the cream mixture on top of the graham. Spread half of the sliced mangoes on top of the cream. Repeat the process to make the second layer of graham, cream mixture and remaining sliced mangoes. Spread the mangoes evently and finish with sprinkles of crushed crackers. Place in the freezer.
  • Chill for at least 3 hours before slicing. Serve and enjoy!

Notes

You can either freeze or chill the cake in the fridge overnight. Freezing will result in a more ice cream cake-like end product which you would have to thaw several minutes before serving. Chilling will result in a creamy, ready-to-eat cake out of the fridge.