Rukmini Lyer served up a delicious coconut and mango yoghurt cake with cardamom ice cream on Saturday Kitchen.

The ingredients for the cardamom ice cream are: 350ml full-fat milk, 150ml double cream, 6–7 cardamom pods, seeds removed and ground, 5 free-range egg yolks, 100g caster sugar and pinch salt.

For the coconut and mango yoghurt cake: 120g plain yoghurt, 50ml coconut oil, melted, 150g soft light brown sugar, 3 free-range eggs, 120g desiccated coconut, 50g plain flour, 1 tsp baking powder, 1 ripe mango, chopped into 1cm chunks and small handful coconut flakes, to decorate.

See recipes by Rukmini in her book titled: The Green Barbecue: Modern Vegan & Vegetarian Recipes to Cook Outdoors & In available from Amazon now.