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Breakfast recipe · from the recipe book

Mango Peach Coconut Parfait with Cardamom Walnuts

Silky mango-coconut cream layered with juicy peach and mango, topped with crisp maple-cardamom walnut and oat clusters.

Mango Peach Coconut Parfait with Cardamom Walnuts

Ingredients

  • ⅔ cup chopped80 gWalnutsroughly chopped
  • ½ cup40 gOld-fashioned rolled oats
  • 2½ tbsp50 gMaple syrupdivided
  • ½ tsp1 gGround cardamom
  • ⅛ tsp1 gSalt
  • 14 oz400 gFirm tofupatted dry
  • ½ cup120 gCoconut milk, cannedstirred well
  • 1 whole330 gMangodivided; part roughly chopped, part diced
  • 1 tsp4 gVanilla extract
  • 1 tbsp15 gLime juicedivided
  • 2 medium300 gPeachesdiced

Steps

  1. Prepare the fruit first: roughly chop 130 g of the mango for the cream, dice the remaining 200 g of mango, and dice the peach.
  2. Toast the walnuts and oats in a dry skillet over medium heat, stirring, for 4 to 5 minutes until fragrant and lightly golden.
  3. Add 30 g of the maple syrup (three-fifths), the cardamom and the salt to the skillet and stir for 1 to 2 minutes until the syrup coats the nuts and turns sticky.
  4. Spread the walnut crunch on a sheet of parchment and let it cool for 10 minutes so it crisps, then break it into small clusters.
  5. While the crunch cools, blend the tofu, coconut milk, chopped mango, vanilla, the remaining 20 g of maple syrup and half of the lime juice until completely smooth and creamy.
  6. Toss the diced mango and diced peach with the remaining half of the lime juice.
  7. Layer each of 4 glasses: a quarter of the mango-coconut cream divided into two layers, with a quarter of the fruit between and on top.
  8. Finish each parfait with a quarter of the walnut crunch just before serving so it stays crisp.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Tree nuts, Soy. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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