Magnesium is essential for the body, yet many of us don’t consume enough of it. The mineral plays a key role in keeping your heart, brain and blood healthy, as well as helping your muscles relax – so it’s great to consume after a workout. Magnesium can also improve sleep quality, as it’s thought to help regulate melatonin production, aiding a regular sleep cycle.

This delicious pudding contains cashew nuts and coconut milk, both of which are bursting with magnesium.

In Indonesia – where this dessert hails from – it’s called bubur sumsum, which means bone marrow porridge. Don’t worry, the pudding is totally vegan and tastes nothing like bone marrow – that part refers to the colour and texture of the dish, which is like a creamy panna cotta.

Serves: 10

COCONUT PUDDING:

100g cashews

90g rice flour

1 long pandan leaf, tied into a knot

1 teaspoon salt

400ml coconut milk

PALM SUGAR SYRUP

Makes 250ml/8 fl oz

1 pandan leaf, coarsely chopped

300g palm sugar, coarsely chopped

Pinch of salt

1. First, make the palm sugar syrup. Put all the ingredients in a saucepan, add 100ml of water and bring to a boil. 

2. Simmer for 15 minutes, until syrupy. Set aside to cool, then strain. The sauce will thicken as it cools. It can be stored in the refrigerator for 1 month.

3.  Preheat the oven to 180°C/350°F/Gas Mark 4.

4. Place the cashews on a baking sheet and roast for 14–16 minutes, shaking the pan every 5 minutes, until golden brown. Leave to cool.

5. In a small bowl, combine the rice flour and 100ml of water and mix well. Set aside.

6. In a medium saucepan, combine the pandan leaf, salt and coconut milk. Add 500ml of water and bring to a boil over medium heat. 

7. Strain the rice flour mixture through a fine-mesh sieve and into the pan. Whisk over medium-high heat until thick and smooth. Remove the pandan leaf.

8. Pour the mixture into 10 dessert glasses or ramekins. Set aside to cool. Chill in the refrigerator for at least 1 hour or overnight to set.

9. Remove the chilled pudding from the refrigerator, then drizzle 2 tablespoons of palm sugar syrup into each glass. Sprinkle with roasted cashews and serve.

Recipe taken from The Indonesian Table by Petty Pandean-Elliott (Phaidon, £24.95), out now. 

Image: Yuki Sugiura