Chilling the coconut cream for 24 hours ensures a thick creamy layer which is easy to whip air into to make the light, fluffy topping. Any liquid that remains from the coconut cream can be used in smoothies or curries
| Created by | Spinneys |
| Prep time | 15 minutes |
| Serves | 4 |
| Cuisine | Indian |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 477 |
| Fat | 34g |
| Saturates | 26g |
| Protein | 10g |
| Carbs | 37g |
| Sugars | 31g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFChill the coconut cream overnight, so that it whips up well.
Place the serving glasses in the freezer.
In the jug of a blender, add the mango, yoghurt, coconut milk, honey, cardamom powder and ¼ tsp vanilla extract. Blitz until smooth and creamy. Adjust the consistency by adding more coconut milk if needed. Pour the lassi into the chilled glasses, filling each approx. three-quarters full. Place in the fridge to chill while you prepare the whipped coconut topping.
Open the can of chilled coconut cream and scoop out the thick, solid cream. Place in a mixing bowl along with the double cream, icing sugar, hawaij spice blend and 1 tsp vanilla extract. Using an electric mixer or hand whisk, whip to stiff peaks.
Remove the lassi glasses from the fridge. Using an ice cream scoop, scoop out the whipped coconut cream and place on the mango lassi.
Top with a sprinkle of hawaij spice and serve.
