Coco Mama with Mango Recipe | How to make Coco Mama with Mango

April 9, 2019 by pingskie Leave a Comment

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Boracay’s famous and delicious bestseller’s frozen dessert treats.

Coco Mama with Mango Recipe – is one of the most favorite frozen dessert treats in Boracay. Coco Mama ice cream is literally served on a coconut Shell, with fresh coconut strips, sweet juicy mango top with sticky and creamy purple glutinous rice and sprinkle with crunchy bits of toasted pinipig.

Coco Mama uses pure coconut cream, it’s a Non-Dairy Coconut Ice Cream and super creamy, soft and it doesn’t melt easily. Superb! Is the best and right word to describe their Ice Cream. It’s really similar to a soft served ice cream, but with a thicker consistency, oh yummy goodness in every bite! Store-bought ice cream is obviously commercially made and melts easily, but plain Macapuno Ice Cream is a good alternative for this dessert if you’re craving for a Coco Mama. (Did I mention cravings? coz’ I do…LOL) So, we’re going to recreate Boracay’s famous Coco Mama with Mango. So let’s start…

Makes: 2

coco mama with mango

Ingredients:

2 medium young coconut in shell, cut in half
4 scoops non-dairy coconut ice cream or macapuno ice cream
1 medium ripe mango, cut into cubes
2 tbsps. purple sticky rice, cooked in coconut cream
1 tbsp. pinipig, toasted

Check out Video Recipe:

Procedure:

For the Crispy Toppings: We need: 2 tablespoons of pinipig. In a small saucepan over low heat, toast Pinipig until lightly brown. Keep on tossing, this doesn’t take long to toast, so please keep an eye on it. Fire off, let it cool completely before using. (rice krispues, slivered almonds, roughly crushed cashews or dried coconut flakes are the perfect substitutes.)

For the Purple Glutinous Rice: We need: 1/3 cup of Purple or Plain Glutinous Rice soaked in water overnight and drained, 1/2 cup fresh coconut milk, small pandan leaf knot and 2 tablespoons of sugar. In a small pot or saucepan, put coconut milk, pandan leaf, and sugar. Let it simmer and stir constantly for about 8-10 minutes. When the coconut evaporated and the glutinous becomes sticky, check the glutinous rice if it’s cooked, (We don’t want mushy sticky rice). Fire off, and let it cool down completely before using. (If you can’t find purple glutinous rice don’t worry, we can add ube extract or violet food color gel, as a substitute. It’s up to you, but I prefer ube extract than food color and taste good.)

Let’s Prepare and Assemble: Slice ripe mango into cubes and set aside. Now that we have all the ingredients needed to this frozen dessert. Let’s Assemble: First, Scrape the young coconut, lightly off the shell, avoid the brown part as possible as you can. Add a couple of scoops of coconut or macapuno ice cream in the center. Add fresh slice mango about 2 tablespoons on each side. Top with creamy and sticky purple glutinous rice and sprinkle with toasted rice krispies or pinipig. Serve immediately and Enjoy!

About pingskie

Hello, I'm Ping Joven welcome to Pinoy Desserts the home of Filipino Dessert Recipes, I love sweets and I love to share my goodies with my family and friends. I’ve spent so much time in our kitchen even though I don’t have formal cooking education, but I cook and bake a lot. I have a large collection of cookbooks. I love watching Foodnetwork Channel & YouTube cooking videos it helps me develop my skills. To my fellow home cooks and home-bakers we should keep doing what we love and enjoy being creative in the kitchen. I also love taking photos of my food but, I’m not a good photographer, so I just hope and pray that my food will make you hungry, so you won’t notice my bad composition LOL. And lastly, please have mercy on my poor writing skills, English subject has always giving me a headache and as I compose this bio I can feel a migraine starts to kick in LOL.

Thanks for visiting, have a nice day and may the blessings chase you today!

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Boracay’s famous and delicious bestseller’s frozen dessert treats.

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