This tropical turmeric pudding is the most wonderful summer dessert, fruity, floral, light, and totally gorgeous as well as being incredibly healthy too. Mango and turmeric root go beautifully together both fruity and earthy, and the banana is just delicious with the coconut yoghurt fruit custard and coconut cream.
yum yum yum yum yum yum yum yum yum yum YUM!
Turmeric root has been the best thing I’ve discovered for ages, it’s just so fragrant and delicious as well as being super-potently anti-inflammatory. I have wanted to track some down for so long, and randomly found some in my local greengrocers and nearly hugged the guy behind the till! I bought up all they had, God only knows when it will make another appearance as I think it was quite random. We now have it in our green (or purple) juice everyday and it has revitalised our pudding routine!
The pudding consists of a mango and turmeric custard, with cardamom and coconut yoghurt, and a tangy turmeric and mango jam running through, layered like a trifle with banana at the bottom, then the custard (and jam) and coconut cream on top with cacao shavings. They look so pretty in little glass jars or bowls at the table and are perfect for a dinner party, midday treat or Sunday lunch alike. It’s a layered dish but really simple to make, ticking every box for something special, comforting, attractive, delicious, a bit different and completely healthy ♥
I’m a big banana fan, I eat one everyday it’s such a ready snack if I need something filling and packed with energy to keep me going. Bananas with spots on their skin are the healthiest of all, being even more packed with antioxidants and easier to digest.
The coconut yoghurt is probiotic, boosting gut health and so immune strength and general health, and fresh turmeric root is SUPER anti-inflammatory. Using a combination of stevia powder in its purest form (which is alkalising, and green!), coconut sugar and fructose makes for a refined sugar-free dessert that’s sweet and gorgeously fruity and much lower GI and GL than a full sugar version. The turmeric and lime mango jam gives its tangy lift, and… it’s so good! It’s spiced but subtly so, so as not to overpower the delicate flavour of the mango, and the woody flavour of the pure green stevia (other forms are good too) goes really well with the mango. Cardamom is a beautiful uplifting spice that goes beautifully with the coconut cream and fruitiness.
Be careful not to stain your hands Do wear gloves or you’ll end up looking like you’ve smoked a 100 Benson & Hedges a day for years without finding the time to wash your hands (far too busy chain-smoking, obviously), which is what the woman behind the counter at the Post Office thought by the look of horror on her face…
I used an ice-cream maker to churn the custard, you can use a whisk, or a blender too. But I also like to make it soft-serve, it’s just so lovely and refreshing. You can eat it as soft-serve straight away as it is, or layering over the banana and covering with the cream, or assemble the ‘trifle’ have it melted into pudding later. You can also freeze it and have the custard and jam as an ice-cream (or ready to thaw into pudding), which is delicious but not without ice crystals, so I think the addition of vanilla essence would help with that as it contains alcohol. It’s a very versatile dish!
The jam also could be used as jam in many forms, delicious on buttered toast, tarts, scones, crumpets… it’s different, nurturing and truly delicious. Enjoy!
- 3 mangoes 2 1/2 cups
- 1 1/2 cans solid coconut milk
- 8 heaped tbsp live coconut yoghurt
- 2 heaped tbsp finely chopped turmeric root
- 1 heaped tbsp fine tapioca flour/ or corn flour
- 1 heaped tbsp agar agar powder/ equivalent flakes, or other setting agent
- 15 or so cardamom pods
- shy of 1 tsp pure stevia powder, or approx 25 drops, to taste
- 1/5 cup natural sugar such as agave, or fructose
- 5 heaped tbsp coconut sugar
- 1 lime
- 1 tbsp natural sugar such as agave, or fructose
- 1 mango
- 3/4 tsp agar agar powder/ equivalent flakes, or other setting agent
- 5 tbsp coconut sugar
- just shy of 1 tbsp grated chopped turmeric root
- 2 limes
- cacao paste for grating, or a freeze dried fruity sprinkle
Heat the coconut milk with the cardamom pods on a medium heat for ten minutes or so and leave to cool. Remove the pods, the seeds are fine. Alternatively you can add the pods to the mixture when heated later, this will give a more subtle flavour.
Stone the mangoes and scoop out the flesh. Skin the turmeric root, grate or finely chop and add to a food processor with the coconut milk and sugar. Blend till smooth.
Add the mixture to a saucepan on a low heat and heat through, stirring and simmer for 10 mins.
Mix the flour and agar agar powder with a dash of coconut milk until smooth and add to the heated mixture stirring continuously to thicken.
When cooled add the lime juice and coconut yoghurt and mix in.
Add the cooled mixture to your ice-cream maker if making soft-serve (otherwise blend or whisk) and let it whip for 10 mins or according to maker instructions, and then transfer to a container. Spoon in the jam and stir through in streaks.
Scrape off skin and grate/ finely chop the turmeric root. Stone and scoop out the flesh of the mango and add both to a food processor and blend until smooth. It's also nice to have specks of turmeric root which add a burst of flavour, it's up to you.
Transfer the mixture to a saucepan and add the sugar stirring to dissolve on a low heat. Add the agar agar powder to the mixture and stir thoroughly. Add the juice of the 2 limes.
Add to the custard or soft-serve mixture and stir through. You can heat the jam up slightly and it will quickly become less firm if it has set.
Slice a ripe banana and layer the bottom of your bowl/s, spoon on the turmeric fruit custard and jam mixture. Cover with a layer of fairly set coconut milk. Grate cacao on top. Refridgerate until serving.
You could add a good quality ground turmeric but it really doesn't recreate this dessert fully, I would always recommend using fresh as its flavour and fragrance is far superior and really makes this pudding special.
If you don't have stevia then replace with another natural sweetener to your taste.
If you don't have agar agar then you can add a little more flour or another gelling agent
SONG OF THE WEEK Pentangle ‘No Love Is Sorrow’