Breakfast: when it’s the most important meal of the day, it should taste spectacular. So, we’ve given you spectacular with this mango berry coconut parfait.
Many people are intimidated by the idea of coming up with recipes, but the truth is, it’s pretty easy. Once you begin to trust your instincts, all you have to do is open your mind (and mouth!) up to the concept of flavor combining. One place to begin is with seasonal produce. Edible plants that come to maturity at the same time often taste good together (think tomatoes and basil). The same rule of thumb applies to crops that grow in the same region, such as tropical fruits.
Blending the meat from a young coconut with its own water will yield a luscious light pudding or a thick cream, depending on the ratio you use. For the thicker result, use less of the water. And don’t let fear of opening a young coconut keep you away from this delight—there are lots of YouTube videos that will show you the technique, or you can order season one of my television show Fork in the Road with Sheree Clark: I show you how in one of the 13 episodes.
