Chai coconut & mango creams
- Cassie Best
Save recipe
Serves 4
More effort
Prep: 30 mins
Cook: 20 mins
plus chilling
A star rating of 2.9 out of 5.6 ratingsRate
loading...
Vegan, dairy, gluten and nut-free – and delicious – this fruity, delicately spiced dessert will go down a storm at any dinner party
Dairy-free
Egg-free
Gluten-free
Nut-free
Vegan
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Malai kofta with spicy gravy
A star rating of 4.7 out of 5.3 ratings
Bitter orange & cardamom martinis
A star rating of 4.9 out of 5.6 ratings
Ingredients
Nutrition
Units:
MetricUS
-
4 allspice
berries
-
4 cardamom pods
-
1 cinnamon stick
-
3 cloves
-
1 vanilla pod
split, or 1/2 tsp vanilla extract
-
2 x 400ml cans full-fat coconut milk
-
200g caster sugar
-
a little vegetable or sunflower oil
for greasing
-
1 ripe mango
1 cheek cut into small dice and set aside to serve, remaining 140g/5oz roughly chopped
-
juice 0.5 lime
-
4 tbsp agar-agar
flakes
-
2 crinkly passion fruits
to serve
-
mint leaves
to serve
-
toasted coconut shavings
to serve
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
- kcal626
- fat37g
- saturates30g
- carbs68g
- sugars64g
- fibre4g
- protein3g
- salt0g
Ad
Method
-
step 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.
-
step 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.
-
step 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.
-
step 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.
RECIPE TIPS
GET AHEAD
Prepare up to 1 day ahead (agar agar can turn desserts watery if left for too long).
Recipe from Good Food magazine, November 2015
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 2.9 out of 5.6 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...