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.
- 2 large mangoesripe, peeled and roughly chopped
- a chunk (about 10g) fresh turmericpeeled
- 1 orangejuiced
- 1-2 tbsp caster sugar
- 1 tsp arrowroot
- 250ml coconut cream
- 1 tbsp icing sugar
- 2 tbsp coconut flakestoasted
Nutrition: per serving
- kcal271
- fat18.1g
- saturates16.2g
- carbs23.7g
- sugars22g
- fibre2.6g
- protein2g
- salt0.1g
Method
step 1
Add 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 2
Empty 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 3
Take 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.