Dairy-free coconut, mango and turmeric fool

This recipe makes the lightest, most delicate and lovely little puddings! The coconut and mango combination is really refreshing and you don’t even notice it’s dairy-free because of the creaminess of the coconut cream. Also the addition of turmeric, which has anti-inflammatory and anti-oxidant properties, adds a zingy flavour to the dessert.

turmeric fool - superfood 2017
  • 30 minutes plus chilling time
  • serves 4
  • Easy

*This recipe is gluten-free according to industry standards

Turmeric is most familiar in savoury curry recipes, but it’s really fab in sweet things too. Here it’s combined with mango and coconut to make a tropical, dairy-free fool. If you’ve never tried whipping coconut cream you’re in for an absolute treat!

Ingredients

  • mangoes 2 large, ripe, peeled and roughly chopped
  • fresh turmeric a chunk (about 10g), peeled
  • orange 1, juiced
  • caster sugar 1-2 tbsp
  • arrowroot 1 tsp
  • coconut cream 250ml
  • icing sugar 1 tbsp
  • coconut flakes 2 tbsp, toasted

Method

  • Step 1Add the mango, turmeric, orange juice, caster sugar and arrowroot to a blender and blitz until completely smooth. Scrape into a small saucepan and set over a medium heat. Bring to the boil, stirring continuously and allow to thicken for 1-2 minutes. Pour into a bowl and press a layer of clingfilm to the surface to stop a skin forming. Allow to cool completely and chill in the fridge for a few hours, or overnight. At the same time, put the carton of coconut cream in the fridge – it whips better if it’s cold.
  • Step 2Empty the coconut cream into a mixing bowl and add the icing sugar. Whisk with an electric whisk for 3-4 minutes until the coconut holds soft peaks. You can also do this in a food mixer with the whisk attachment.
  • Step 3Take 4 small glasses (small tumblers or generous sherry glasses are ideal) and spoon a little mango sauce in the bases, top with little coconut cream, then continue layering up until you’ve used both mixtures. Scatter over a few coconut flakes and chill for another hour before serving.

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