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5 from 1 review

Mango Grapefruit Cream Dessert

The Mango Grapefruit Cream Dessert is super creamy, light and refreshing, and features of a variety of textures.  Whipped coconut cream is mixed with pureed mango and maple toasted cornflakes, and rests on sweetened grapefruit segments.
Prep Time30 mins
Chill2 hrs
Total Time2 hrs 30 mins
Course: Dessert
Cuisine: English, Scottish
Keyword: Coconut Milk, Dairy-Free, Fool Dessert, Grapefruit, Mango, Refined Sugar Free, Small Batch
Servings: 2
Author: Erin Cernich


  • 2 - Serving Glasses


Maple Cornflakes

  • 3/4 cup cornflakes
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon ground cinnamon more or less to taste

Mango Grapefruit Fool

  • 1 large grapefruit
  • zest of small lime optional
  • juice of 1/2 a small lime optional
  • 4 tablespoons pure maple syrup, divided or any sweetener of choice; more or less to taste
  • 3/4 cup unsweetened canned coconut milk about 1/2 the can
  • 1 cup mango, gently pureed fresh or frozen work


  • Note - This Fool Dessert recipe is very versatile in that it can be adjusted in any way. Double (or triple the ingredients) to make more servings. Or use any fruit of your choice.

Maple Cornflakes

  • Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a small baking sheet with parchment paper.
  • Sprinkle the cornflakes evenly on the baking sheet. Drizzle 1 tablespoon of maple syrup over the cornflakes and toss with your fingers to coat the flakes. Sprinkle the cinnamon over the top and toss a few times to coat. Use more or less cinnamon to your liking.
  • Toast the cornflakes for 8 to 10 minutes, or until lightly browned. Cool the cornflakes completely n the baking sheet set on a wire cooling rack.

Mango Grapefruit Fool

  • While the cornflakes are toasting and cooling, prepare the fool ingredients. They can refrigerate until ready to assemble.
  • Segment the grapefruit, cut into bite size pieces, and add to a small bowl. Stir in 2 tablespoons of maple syrup, and the lime zest and juice if using. Use more or less sweetener and lime as you like. Note - I like to prepare the grapefruit first to let it soak in the syrup and lime.
  • Refrigerate the unopened can of coconut milk overnight. This causes the liquid and the solids to separate. We only use the coconut solids to make the whipped cream.
  • In a medium mixing bowl, add the coconut milk solids and 2 tablespoons of maple syrup. Using a hand held mixer, beat the coconut milk solids until soft peaks form - this may take about 3 to 5 minutes. Taste test the whipped cream and add more sweetener if you prefer. Keep in mind adding too much maple syrup will make the whipped cream more loose. Set aside in the refrigerator until ready to assemble. Note - You can use as much or as little of the coconut solids to make the whipped cream as you like. Otherwise, any leftovers in the can can be used to make smoothies!
  • In a blender or a food processor add the mango. Lightly puree the fruit until it is mostly smooth. I like a few larger chunks just for texture and bite. Blend to make as smooth or as chunky as you prefer. Note - If planning to enjoy the dessert immediately, I like to use frozen mango because it makes the fool extra thick. Plus, frozen mango may be easier to find year round!
  • Assemble the Fools - Fold the pureed mango into the whipped cream. Then fold in about three-quarters of the cornflakes. In serving glasses (or bowls), spoon equal amounts of the grapefruit to the bottom of the glasses - careful not to add too much of the juice. Top the grapefruit with equal amounts of the mango whipped cream. Then top each dessert with the remaining cornflakes. Enjoy!


  • Make Ahead Of Time - You can prepare all of the ingredients ahead of time (the night before).  Even assemble the Fools ahead of time.  If so, I recommend waiting to top the desserts with the cornflakes until ready to serve.  The cornflakes in the mango whipped cream will soften, but almost reminiscent of an icebox cake.
  • Serving Size - Adjust the ingredients easily up or down to your desired serving size.
  • Fruit Flavors - The Fool Dessert is extremely versatile in that you can use any fruit you like!
  • Cornflakes - I like to use naturally sweetened cornflakes.  However, use any cornflake brand you like.
  • Gluten Free - This is a gluten free dessert!
  • Refined Sugar Free - Using maple syrup makes this a refined sugar free dessert!