Spiced coconut cream, banana and cocoa ice cream, salted cashews

We are excited to launch our hospitality menus that have been created by our chefs from around the business, the dishes feature a wide variety of plant-based and vegetarian dishes.

Download our vegan spiced coconut cream, banana and cocoa ice cream and salted cashews recipe by clicking the link below. 

View the recipe card here


Serves 4. Vegan.

Spiced coconut cream:
400ml coconut milk
1 vanilla pod
1 cardamon pod
1 lime
20ml agave syrup
35ml maple syrup
1g gellan gum

Banana and cocoa ice cream:
175g frozen bananas
20g cocoa powder
20g icing sugar

Caramelised salted cashews:
40g salted cashews
20g cater sugar
20ml water

Adults need around 2000Kcal/8400kJ a day
Typical values per portion: Energy 246Kcal/1030kJ

  1. Banana and cocoa ice cream: Blend the cocoa, frozen bananas and icing sugar together. Allow 4 hours minimum to freeze well.

  2. Spice coconut cream: Heat the coconut milk with the vanilla, crushed cardamom pods, lime zest and syrups. Allow to infuse for 3 hours, then strain. Add the gellan to the coconut milk, whisk well and bring to the boil whilst continuing to whisk. Boil for around a minute then pour into a gastro and allow to cool completely and set. Blend in batches in the vita mix blender with the lime juice. Pass through a chinoise.

  3. Caramelised salted cashews: Bring the sugar and water to the boil and cook until it turns to syrup. Add the nuts and cook, stirring regularly until the sugar starts to caramelise. Remove from the heat and continue to stir until the sugar has fully crystalised. Pour onto a tray and allow to cool completely before use.

  4. Pipe the spice coconut cream into coupe glass. Scoop and serve the ice on top of the coconut mousse and add the caramelised salted cashews.