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.
- 30 minutes plus chilling time
- serves 4
*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!
- 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
- 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.