Dairy-free coconut, mango and turmeric fool
- Preparation and cooking time
- Total time
- plus chilling time
- Easy
- 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
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.
