MANGO & COCONUT TRIFLES | BBC GOOD FOOD
Transform the humble trifle into a modern dessert with the help of mango, rum and coconut flavours. It makes a marvellous dessert at Christmas
Provided by Melissa Thompson – Journalist and food writer
Categories Dessert
Total Time 1 hours 5 minutes
Prep Time 50 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 16
Steps:
- Put the gelatine in a bowl, cover with cold water and leave to soak for 10 mins. Meanwhile, warm the orange juice in a small pan over a low heat. Squeeze the water from the gelatine, then whisk into the juice over the heat until the gelatine has dissolved. Don’t let the mixture bubble, or the jelly won’t set. Stir in the mango pulp until combined.
- Divide the sponge fingers between four dessert glasses, breaking to fit if needed, and press into the bases. Pour over the rum, then add a few mango slices and four raspberries each. Spoon the jelly mixture into the glasses so the fruit and sponges are covered. Chill for 2 hrs until set.
- Meanwhile, heat the coconut milk in a saucepan over a medium heat, stirring continuously until reduced by about a third. Whisk in half the cream and all the vanilla, then bring everything to a simmer.
- Mix the egg yolks with 50g sugar, the cornflour and milk in a large heatproof bowl until smooth. Slowly pour in the hot coconut cream while whisking to incorporate. Return to the saucepan over a medium-low heat, stirring for 5-7 mins until you have a thick but pourable custard. Remove from the heat, pour into a bowl and cover the surface with baking parchment. Leave to cool completely, then chill for at least 1 hr, or up to 24 hrs.
- Pour the custard over the set jellies and chill for another 2 hrs.
- Heat the oven to 160C/140C fan/gas 5. Sprinkle the coconut flakes over a baking sheet and bake for 4 mins, or until just toasted.
- Whip the remaining cream with the rest of the sugar to soft peaks using an electric whisk and spoon over the custard layer. Sprinkle over the lime zest and toasted coconut. Will keep chilled for up to 24 hrs.
Nutrition Facts : Calories 925 calories, FatContent 77 grams fat, SaturatedFatContent 51 grams saturated fat, CarbohydrateContent 44 grams carbohydrates, SugarContent 34 grams sugar, FiberContent 3 grams fiber, ProteinContent 9 grams protein, SodiumContent 0.34 milligram of sodium
RAW-VEGAN MANGO COCONUT TRUFFLES RECIPE | ALLRECIPES
You need only 3 ingredients for these delicious vegan truffles and they are 100% natural. You can sweeten them with agave syrup if you like but I think they are sweet enough as is.
Provided by Rita
Categories Everyday Cooking Vegan Desserts
Total Time 4 hours 15 minutes
Prep Time 15 minutes
Yield 30 truffles
Number Of Ingredients 4
Steps:
- Place mango in a bowl and cover with cold water. Soak until mango has softened, about 2 hours. Drain well.
- Combine mango, 2 1/2 cups of coconut, and coconut oil in a blender; blend until well combined and smooth. Add agave syrup if mixture is not sweet enough. Place in a bowl, cover, and refrigerate until mixture has hardened, about 2 hours.
- Roll into small balls and dredge in remaining 1 cup coconut flakes. Refrigerate until serving.
Nutrition Facts : Calories 122.7 calories, CarbohydrateContent 7.5 g, FatContent 10.8 g, FiberContent 1.8 g, ProteinContent 0.7 g, SaturatedFatContent 9.3 g, SodiumContent 9 mg, SugarContent 5.7 g
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