Mango Coconut Oreo Fudge Creme Ice Box Cake

Name: Mango Coconut Oreo Fudge Creme Ice Box Cake
Prep time: 20 min
Total time: 20 min
Yield: 6 -8 servings
Ingredients: 1 1/2 cups cold heavy cream; 1/2 cup cream of coconut; 40 Coconut Delight Oreo Fudge Cremes; 1/2 cup sweetened coconut flakes; 2 large mangos; 1 tablespoon lime juice; kosher salt

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Prep Time
20 mins
Total Time
20 mins
Servings
6 -8 servings
Course
Dessert
Cuisine
American

Mango Coconut Oreo Fudge Creme Ice Box Cake

Victor Mills

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Icebox Cake for the ultimate no bake, make ahead dessert! This is Ice Box Cake is layered with Oreo Coconut Fudge Cream Cookies, sandwiched and smothered in coconut whipped cream, enveloped in toasted coconut and topped with mangos. It's sweet yet refreshing and the perfect summer dessert!

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Ingredients

Servings

1 1/2 cups cold heavy cream
1/2 cup cream of coconut
40 Coconut Delight Oreo Fudge Cremes
1/2 cup sweetened coconut flakes
2 large mangos
1 tablespoon lime juice
kosher salt

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Instructions

Beat heavy cream on medium-high speed until stiff peaks form, about 3-5 minutes. Fold in the cream of coconut until just incorporated.
Drop 1 heaping teaspoon of the coconut whipped cream onto each Coconut Delight Oreo Fudge Creme cookie. On a long serving platter, press the cookies together on their sides to form a long log. Cover the log with the remaining coconut whipped cream. Cover with plastic wrap and refrigerate at least 6 hours up to overnight.
To toast coconut, spread coconut flakes in a single layer on a a baking sheet and bake at 350 degrees until just golden, about 5 minutes. Let cool completely.
When ready to serve, toss mangos with lime juice, sugar and a pinch of salt in a small bowl. Sprinkle the toasted coconut all over the cake, gently pressing to adhere. Top with the mangos.

Notes

Any uneaten icebox cake will store well for up to 3 days. Make sure you cover your cake tightly with plastic wrap or seal it in an airtight container. Be advised that the longer icebox cake sits, the more the cookie or wafer layers will soften.
To freeze, remove any mangos (they will not freeze well) and wrap your icebox cake securely with plastic wrap a few times or place leftovers in an airtight container. Freeze for up to 3 months. When ready to eat, let cake defrost in the refrigerator.
cream of coconut: please do not be tempted to substitute it with coconut milk or coconut cream – the are not the same. When you open a can of coconut milk (specifically full fat), you will notice the solidified cream that has risen to the top – that is coconut cream - NOT what we want for this recipe. Instead, Cream of Coconut, is a sweetened version of coconut cream boasting an intense sweet coconut flavor. It’s lusciously smooth and thick much like sweetened condensed milk. Cream of Coconut is most often used in mixed drinks and can be found near other drink mixers at your grocery store but does NOT contain alcohol. If you have trouble locating it, just ask someone at the store as it is a very common ingredient. There are both liquid and powered forms so just take care you get the liquid form. I use Coco Real Cream of Coconut in the convenient squeezable form.
Coconut Delight Oreo Fudge Cremes: these cookies are unreal. If you can't find them, you can substitute with chocolate wafers.