“You’re such a silly woman
Put the lime in the coconut and drink them both together
Put the lime in the coconut, then you feel better
Put the lime in the coconut, drink ’em both up
Put the lime in the coconut, and call me in the mo-o-o-o-orning.” – Harry Nilsson, “Coconut” song
When I was growing up, my Mum used to make an apricot bavarois on special occasions.
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My Mum’s bavarois was intensely apricot-y in flavour, except for the rare times when she subbed in tamarillos – not my favourite! I still shudder at the memory.
Mum created her bavarois in a dome shape and covered it in whipped cream and meringues. She had a wonderful platter that she served it on, too… My Dad used to (rather ungraciously) refer to this dessert as ‘Mum’s tit cake’. (I’m not quite sure if this was because of it’s domed shape, or the proliferation of puffy little meringues… I’ll have to enquire.)
…Of course, we thought ‘tit cake’ was an hilarious moniker as children.
Fast forward 30-odd years and I woke up thinking about my Mum’s apricot bavarois, recently. Don’t ask me why.
It occurred to me that this could be the sort of thing that could be AIP-ised quite successfully.
Of course, I now live in Australia. So, a recipe that represents an Australian-ish take on Mum’s dessert is in order. And, because I have readers from all sorts of other places, it needed to be a recipe that could be made anywhere.
A little mentally disturbed, supposedly as a result of spending too much time in a tropical climate.
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Hence, the mango base to this baby.
And, if we’re being gastronomically precise, I need to confess that this particular bavarois recipe is not a bavarois in the true sense of the word. It lacks the whipped cream and the eggs.
But, because it is inspired by my Mum’s dessert, I am calling it one.
To avoid confusion, let’s refer to it an AIP-friendly cheat’s bavarois!
I made my Tropicana Cheat’s Bavarois with Nudie mango and passionfruit juice, but you can make yours with any sort of 100% tropical fruit juice number. More mango, passionfruit, pineapple, a little OJ… whatever you get your hot little hands on.
The fruit juice is naturally sweet, so this is an AIP sweet treat that doesn’t require any added sugar. Bonus!
serves 6-8
- 1¼ cups (315mls) mango and passionfruit juice (or similar)
- 1 tablespoon gelatin
- 350g (12 ounces) fresh or frozen chopped mango
- 1 can (400mls or 13.5 fl oz) coconut milk
- ¼ cup freshly squeezed lime juice
- zest of 1 lime
- Pour fruit juice into a medium saucepan. Sprinkle over the gelatin and set aside to bloom.
- Put the chopped mango, 1 cup (250 mls) of the coconut milk, and fresh lime juice into a blender and whizz on high until pureéd.
- Gently heat the juice and gelatin. Stir until the gelatin is completely disolved and the mixture is free of lumps. Take care not to over-heat the gelatin.
- Carefully pour the warm juice and gelatin into your blender containing your mango mixture. Blend on high.
- Divide equally between some pretty vessels and chill until set.
- (Optional) To serve, pour a little of the remaining coconut milk on top of the set bavarois and sprinkle with lime zest.
E N J O Y !
Hi, that’s a quarter cup of each of mango and passionfruit, correct? Thank you
Hi Carmen – no, it’s just 1 + 1/4 (315 mls) cup of tropical fruit juice. I used mango & passionfruit juice, but you could use pineapple, OJ, or any tropical flavour.