CHAI COCONUT & MANGO CREAMS
Vegan, dairy, gluten and nut-free - and delicious - this fruity, delicately spiced dessert will go down a storm at any dinner party
Provided by Cassie Best
Categories Dessert, Treat
Time 50m
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 626 calories, Fat 37 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 64 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein
CREAM OF COCONUT AND MANGO SOUP
Provided by Food Network
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a saucepan set over moderate heat, combine coconut milk, sugar, cardomon pods, lemon grass, ginger and vanilla. Bring to a simmer and let cool. Chill, covered, overnight.
- In a bowl, combine the tapioca with the water and let mixture sit for 45 minutes. Drain the tapioca. Strain the coconut mixture. In a saucepan set over moderate heat, combine the tapioca with the coconut milk mixture, bring to a simmer and cook over low heat, stirring frequently, for 10 minutes, or until thickened. Transfer to a bowl and stir in the cream. Let cool and chill, covered, until cold. In a bowl, combine mango with orange juice, lime juice and sugar. To serve: Pour coconut mixture into soup bowls then arrange mango mixture in the middle of each bowl. Garnish with mint leaves.
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