Coconut Mango Creams with Tea

• allspice berries4

  berries

• cardamom pods↗4
• cinnamon stick↗1
• cloves↗3
• vanilla bean↗1

  split, or 1/2 tsp vanilla extract

• full-fat coconut milk↗2 x 400ml cans
• granulated sugar↗200g g
• vegetable or sunflower oila little

  for greasing

• ripe mango↗1

  1 part diced small for serving, remainder (~140 g/5 oz) coarsely chopped

• lime↗juice 0.5
• agar‑agar↗4 tbsp st. l.

  flakes

• soft passion fruits↗2

  for serving

• mint leaves↗

  for serving

• toasted coconut flakes

  for serving

Step-by-step instructions

1. 1

   Place the allspice berries and cardamom pods in a large pot. Use the end of a rolling pin to gently crush the cardamom pods and break the allspice berries into a few pieces. Add the remaining spices, coconut milk and 140 g granulated sugar to the pot. Set over low heat and simmer for 5 minutes. Cool, then refrigerate overnight.

2. 2

   Grease four pudding molds (200 ml each), ramekins or small glasses with a little oil (you can skip this if you don’t plan to unmold the creams). Place the remaining sugar, mango and lime juice in a blender and blend to a purée. Pass the purée through a sieve into a saucepan, sprinkle 1 tbsp agar‑agar flakes on top and let sit for 5 minutes until the agar‑agar melts. Stir the agar‑agar into the purée, heat over low heat, then simmer 3‑5 minutes, stirring occasionally, until the purée thickens slightly. Divide the mixture among the molds and chill for at least 2 hours until set.

3. 3

   Strain the infused coconut milk through a sieve into a clean saucepan and discard the spices. Sprinkle the remaining agar‑agar flakes and let sit for 5 minutes until they melt. Gently heat for 3‑5 minutes, stirring occasionally. Divide the mixture among the molds and chill for at least 4 hours, or overnight.

4. 4

   To serve, dip the base of each mold in hot water for 10 seconds, then unmold onto a plate. Top each dessert with a few pieces of diced mango, passion‑fruit seeds and a small sprig of mint, then sprinkle toasted coconut flakes around the plate.