Publication-approved historical recipe

Coconut cream with fresh mango

Name: Coconut cream with fresh mango
Ingredients: 4 sheets leaf gelatine; 2 × 160 ml cans coconut cream; 105 ml double cream; 75 g golden caster sugar; 425 g coconut Greek yoghurt; 1 mango, finely chopped

Historical recipe record without an accepted exact episode or contestant association.

Ingredients

4 sheets leaf gelatine
2 × 160 ml cans coconut cream
105 ml double cream
75 g golden caster sugar
425 g coconut Greek yoghurt
1 mango, finely chopped

Method

Soak the gelatine leaves in cold water for 5 minutes.
Warm the coconut cream, double cream and sugar gently until the sugar dissolves.
Squeeze the gelatine dry and stir it into the warm cream until dissolved, then remove from the heat.
Whisk the coconut yoghurt with the cream mixture, divide between ramekins and cool. Cover and chill for 4–6 hours.
Top with chopped mango before serving.