Coconut Cream with Mango, Lime and Pink Grapefruit

Coconut Cream with Mango, Lime and Pink Grapefruit

A pudding to set one dreaming of the Caribbean in the depths of our winter, when mangoes, grapefruits and limes are most plentiful. There’s a real balancing act going on here – sharp lime, sweet mango with its turpentine scent, fresh pink grapefruit against the creamy coconut mousse. Adapted from a recipe in Jane Grigson’s Fruit Book, it is good too with fresh pineapple.


  • 1 mango
  • 1 lime
  • 1 pink grapefruit
  • extra sugar

For the Coconut Cream

  • 150 ml/¼ pint milk
  • 65 ml/ fl oz single cream
  • 20 g/¾ oz creamed coconut, grated
  • 20 g/¾ oz granulated sugar
  • 1 vanilla pod
  • 4 g/ oz leaf gelatine (approximately 2 sheets), soaked
  • lemon juice
  • 150 ml/¼ pint double cream


To make the coconut cream, put the milk, single cream, coconut, sugar and vanilla pod into a pan and warm gently, whisking with a flat whisk to dissolve the coconut. Add the gelatine and mix thoroughly until it has dissolved. Remove the vanilla pod and sharpen with a squeeze of lemon juice. Leave to cool in the fridge until beginning to set.

Whip the double cream lightly and fold into the coconut cream. Line four 150 ml/¼ pint moulds with clingfilm and spoon the cream into them. Leave in the fridge to set.

Peel and slice the mango. Pare the zest off the lime in long strips, being careful to avoid the white pith. Blanch for 1 minute in boiling water then cut into long shreds. Peel the lime and the grapefruit taking off all the white pith. Separate into segments and carefully pull off the thin skins. Mix together all the fruit and lime shreds and sprinkle with a little sugar.

Turn out the coconut creams, peel off the clingfilm, and serve with the fruit.