The vibrant streets of Southeast Asia have always captivated me with their colorful markets and tantalizing aromas. During my travels in Thailand, I stumbled upon a delightful dessert that combined the delicate texture of crepes with the tropical flavors of coconut and mango. Inspired by this experience, I created an Exotic Coconut Mango Crepe Cake that not only looks stunning but also tastes like a slice of paradise.
This dessert is a true celebration of flavor and texture, with layers of thin, soft crepes filled with a luscious coconut cream and sweet mango puree. Perfect for special occasions or simply to elevate your dessert game at home, this crepe cake will transport you to a tropical oasis with every bite.
### Ingredients
#### For the Crepes:
– 1 cup all-purpose flour
– 2 large eggs
– 1 1/2 cups milk (preferably coconut milk for added flavor)
– 2 tablespoons sugar
– 1/4 teaspoon salt
– 2 tablespoons melted butter
– 1 teaspoon vanilla extract
#### For the Coconut Cream Filling:
– 1 cup heavy whipping cream
– 1 cup coconut cream (chilled)
– 1/4 cup powdered sugar
– 1 teaspoon vanilla extract
#### For the Mango Puree:
– 2 ripe mangoes, peeled and chopped
– 2 tablespoons honey or sugar (adjust based on sweetness of mangoes)
– 1 tablespoon lime juice
#### For Garnish:
– Toasted coconut flakes
– Fresh mango slices
– Mint leaves (optional)
### Instructions
Prepare the crepe batter by whisking together the flour, eggs, milk, sugar, salt, melted butter, and vanilla extract until smooth. Let the batter rest for about 30 minutes; this will help yield softer crepes.
Heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with a little butter. Pour about 1/4 cup of batter into the center of the hot pan and quickly swirl to spread it into a thin, even layer. Cook for about 1-2 minutes, or until the edges start to lift and the bottom is lightly golden. Flip the crepe and cook for an additional 30 seconds. Transfer to a plate and repeat with the remaining batter, stacking the crepes on top of each other as you go. Let them cool completely.
For the coconut cream filling, in a large mixing bowl, whip the heavy cream until soft peaks form. Gently fold in the chilled coconut cream, powdered sugar, and vanilla extract until well combined. Be careful not to deflate the whipped cream.
To make the mango puree, blend the chopped mangoes with honey (or sugar) and lime juice until smooth. You can strain the mixture if you prefer a silkier texture.
Now it’s time to assemble the cake! Place one crepe on a serving plate and spread a thin layer of coconut cream filling on top. Add another crepe, followed by a layer of mango puree. Repeat this process, alternating between coconut cream and mango puree until all crepes are stacked, finishing with a crepe on top.
Chill the assembled crepe cake in the refrigerator for at least 2 hours to set. This will make it easier to slice.
Before serving, garnish the top with toasted coconut flakes, fresh mango slices, and mint leaves for a pop of color. Slice the cake into wedges and serve chilled.
Enjoy this exquisite Exotic Coconut Mango Crepe Cake – a delightful journey through the tropical flavors of Southeast Asia, right in the comfort of your home!