Chai coconut & mango creams

Chai coconut & mango creams

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(5 ratings)

Prep: 30 mins Cook: 20 mins plus chilling

More effort

Serves 4

Vegan, dairy, gluten and nut-free – and delicious – this fruity, delicately spiced dessert will go down a storm at any dinner party

Nutrition and extra info

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal626
  • fat37g
  • saturates30g
  • carbs68g
  • sugars64g
  • fibre4g
  • protein3g
  • salt0g


  • 4 allspice berries
  • 4 cardamom pods
  • 1 cinnamon stick
  • 3 cloves



    A clove is the dry, unopened flower bud of the tropical myrtle tree family used to flavour a…

  • 1 vanilla pod, split, or ½ tsp vanilla extract
  • 2 x 400ml cans full-fat coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 200g caster sugar
  • a little vegetable or sunflower oil, for greasing
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 1 ripe mango, 1 cheek cut into small dice and set aside to serve, remaining 140g/5oz roughly chopped
  • juice ½ lime



    The same shape, but smaller than…

  • 4 tbsp agar-agar flakes


    ay-gar ay-gar (ay as in hay)

    This jelly-like food was discovered in the mid-17th century in Japan and is made from varieties…

  • 2 crinkly passion fruits, to serve
  • mint leaves, to serve
  • toasted coconut shavings, to serve


  1. Put the allspice berries and cardamom pods in a large saucepan. Use the end of a rolling pin to gently split open the cardamom pods and crack the allspice into a few pieces. Add the remaining spices, coconut milk and 140g of the caster sugar to the pan. Set over a gentle heat and simmer for 5 mins. Cool, then chill overnight.

  2. Grease 4 x 200ml pudding moulds, ramekins or pretty glasses with a little oil (you can skip this if you don’t want to turn the creams out once set). Put the remaining sugar, mango, and lime juice in a food processor and blend to a purée. Sieve the purée into a saucepan, sprinkle 1 tbsp agar agar flakes over the surface and leave to stand for 5 mins or until the agar agar has dissolved. Stir the agar agar into the purée and bring to a gentle heat, then simmer for 3-5 mins, stirring now and then, until the purée has thickened slightly. Divide between the moulds and chill for at least 2 hrs or until set.

  3. Sieve the infused coconut milk into a clean pan and discard the spices. Sprinkle over the remaining agar agar flakes and leave for 5 mins until the agar agar has dissolved. Heat gently for 3-5 mins, stirring now and then. Divide the mixture between the moulds and chill for at least 4 hrs, or overnight.

  4. To serve, dip the base of each mould into hot water for 10 secs or so, then turn out onto a plate. Top each dessert with a little chopped mango, some passion fruit seeds and a small sprig of mint, then sprinkle the coconut flakes around the plate.

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Comments, questions and tips

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17th Dec, 2016
The picture and the ingredients looked very promising to me. Before making it for the whole family, I tried it for myself and I'm disappointed! The mango sauce won't be so bright, when simmered. And the coconut cream is not white at all! It's very light brown, similar to a very diluted cacao milk. The cream is very sugary, the taste of coconut almost masked with sweetness. I used cornstarch instead of agar agar and I can approve Fi Douglas's statement... The mango sauce tastes like wallpaper paste.
Fi Douglas
16th Sep, 2016
Oh dear! If I could have rated this recipe 0 stars I would have. Things started well with the chai infusion which looked, smelt and tasted promising but this was short-lived as it set in a solid mass and was a most unattractive yellowy-cream colour. Similarly, the mango purée seemed fine until it cooled and that too set very solid, not to mention the taste which my husband likened to wallpaper paste. I thought that was being generous! The end result was just awful. I'd not used agar agar before and wondered at the time if the quantity asked for was excessive. Following my instinct, I used less but it would appear that it was still way too much. This recipe didn't work for me at all, but I'd be interested to know from the other reviewer Minoo, if he/she used the full amount of gelling agent and if the coconut cream was white.
Minoo's picture
30th Jul, 2016
I made this for a lunch with friends where we were catering for a vegan. These desserts were perfect because you can make them in pots ahead of time and then just put the mango and passion fruit on top when you serve it. I didn't want to turn out the puddings so I did the white layer first then put the mango layer on top which looked nice. My mango layer was quite thick in consistency so I put a bit of extra water in. I doubled the recipe but was surprised it filled 12 ramekins!
13th Dec, 2015
As sugar is not vegan (animal bones are used in its production), what substitute is OK for cooking with?
22nd Feb, 2018
Your blanket statement is rather misleading. Bone char is quite an antiquated process which is (largely) no longer practiced in many countries - Australia for one and THE UK for another. Bone char helps to make sugar look pure white so even in countries that do use it, it generally affects refined white sugar, not raw sugar (remembering that soft brown sugar is white sugar with molasses added so it's not necessarily off the hook) As a vegan, surely it's your duty to educate yourself? if in doubt just use raw sugar and move on.
goodfoodteam's picture
18th Dec, 2015
Not all sugar is produced in this way so it's best to check with the manufacturer if you're unsure if it's suitable for vegans. In addition you can use Xylitol, which is a very good and natural substitute made from plants. You can buy it from health food stores or in the supermarket.
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