Try this dairy-free coconut, mango and turmeric fool, then check out our dairy-free desserts and dairy-free recipes.

Turmeric is most familiar in savoury curry recipes, but it’s really fab in sweet things too. Here it’s combined with mango and coconut to make a tropical, dairy-free fool. If you’ve never tried whipping coconut cream you’re in for an absolute treat!


  • 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


  • 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.


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