Dairy-free coconut, mango and turmeric fool

Name: Dairy-free coconut, mango and turmeric fool
Total time: 30 min
Yield: Serves 4
Ingredients: 2 large mangoes ripe, peeled and roughly chopped; a chunk (about 10g) fresh turmeric peeled; 1 orange juiced; 1-2 tbsp caster sugar; 1 tsp arrowroot; 250ml coconut cream; 1 tbsp icing sugar; 2 tbsp coconut flakes toasted

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Serves 4

Easy

Total time: 30 mins

plus chilling time

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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.

Gluten free

Vegan

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Try this dairy-free coconut, mango and turmeric fool, then check out our dairy-free desserts and dairy-free recipes.

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

Nutrition

2 large mangoes

ripe, peeled and roughly chopped
a chunk (about 10g) fresh turmeric

peeled
1 orange

juiced
1-2 tbsp caster sugar
1 tsp arrowroot
250ml coconut cream
1 tbsp icing sugar
2 tbsp coconut flakes

toasted

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.

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