If using regular vodka with vanilla extract, around ¼tsp of extract should suffice – vanilla can be overpowering in large quantities There are some things that I'm absolutely passionate about and one of them is passion fruit. The other is coconut so I created this softer than soft Passionfruit and Coconut cake to merge two of my favourite flavours together. The cake itself is downy soft and layered generously with a passionfruit and lemon buttercream and lashings of passionfruit curd. It is then given a final coat of toasted coconut flakes! This is a pushy recipe Dear Reader! I called her Peyton. Coconut sorbet with cashew, curry leaf, mustard and chia seed praline Photograph: Yuki Sugiura for the Guardian So,I made this dessert which suitable for our vegetarian diet as we don’t use gelatin. Also, this recipe has NO refined sugar in it, and very few ingredients! The panna cotta is made from Coconut Milk, which makes this recipe vegan/dairy free! What I love about Panna Cotta is that it satisfies that sweet tooth. It is slightly sweet, but oh so creamy! The tart Passion Fruit and layer on top perfectly complements all the flavors in this dessert! You’re going to be in love! I guarantee you, and you don’t even have to feel guilty about it!

First make the pastry. Put the flour, salt and cubed butter in a food processor and pulse until the mixture resembles fine breadcrumbs. Add the remaining ingredients, then pour the mixture on to a parchment-lined baking sheet, spreading the nuts, curry leaves and seeds out into a single layer.Preheat the oven to 190C/375F/gas mark 5. Lay two sheets of parchment paper over each other at 90 degrees to form a cross in the base of a 20cm x 30cm cake tin – this makes it easier to remove the cake when baked.

I try to avoid using the oven as much as possible in the summer because it just gets WAYYYY too hot in my apartment. No-bake desserts are perfect plus they are refreshing and can be prepared ahead of time. Step 1 - Preheat oven to 150C/300F and line 2x 20cm/8inch round tins on the base and sides. Whisk the flour, sugar, baking powder and coconut in the bowl of a mixer fitted with a paddle attachment. Turn on low speed and add the pieces of butter one at a time. In a jug measure the coconut milk, add the lemon juice and then beat in the eggs with a whisk. Add the passionfruit pulp and flavouring to the jug too. I made this passion fruit cake for Nina's birthday. Every year we bake each other cakes. I asked her what flavour of cake she wanted and she simply said passion fruit. She also wanted a sloth cake so I asked her if she would mind if I made the frosting chocolate but she said that she doesn't like passionfruit and chocolate together. I thought of colouring the frosting brown but keeping it vanilla but you know what? I couldn't do it. I was in the middle of a lot of work and making novelty cakes is hard. "I'll make you one next year!" adaptable– I have plenty of ideas for how to switch things up in this recipe, all detailed in this post For the praline, place the sugar in a pan over a low heat and leave until all the sugar crystals have completely dissolved. Continue to cook until the liquid has turned a rich brown colour. Add the butter – carefully, as it may spit out at you – wait 10 seconds, then stir it in.These deliciously crispy, deep-fried prawns with coconut and lime are a treat to nibble on. Simply serve with a cold glass of beer. Or if you would like the hint of vanilla but find yourself without vanilla vodka then use regular vodka and ¼ teaspoon vanilla extract Add all other ingredients, including a large handful of ice to the shaker, then secure the lid and shake vigorously for 30-40 seconds. Put the coriander, mint, garlic, ginger, chilli, lime juice, honey, salt and drained coconut into a food processor and blend to combine. While the motor is running, drizzle in the oil and blend until finely ground, scraping the sides as necessary.

A really easy tart with a slight twist to the pastry crust. The combination of passion fruit and coconut is a marriage made in heaven. Now pour in the remaining half of the butter and buttermilk, and sift in the rest of the flour along with the baking powder and salt. Stir through in the same way. In a bowl, combine all the crust ingredients and mix with your hands. Adjust the taste with extra ginger, salt and spices. If it is too wet, add more coconut. Then it came to my birthday. It came and went and Nina remained silent re my cake. "It's coming...one day," Nina would say and it was almost a year before my next birthday on March 31st 2020 that my 2019 birthday cake arrived. Nina wouldn't tell me what the flavour of cake she was making which worried me somewhat as she loves making unusual cakes like parsley cakes. "Is it a sardine cake?" I asked her. "No, but if I had known that you liked them then I would have made you a sardine cake," she replied. All I knew is that she had made it as per my theme request Stranger Things. I thought that that could cover any cake disasters as well as the tv show. Wash the coriander, remove the leaves, and set them aside. Reserve the stalks. Cut the lemongrass off where the white base ends and discard the tops. Pound the lemongrass stalks until they are split open. Slice the shallots. Peel and cut the galangal into chunks and pound it until it releases a little liquid. Tear the lime leaves into smaller pieces. Slice the mushrooms. Peel and smash the garlic.Add the coconut oil to the melted chocolate, then add the eggs one by one, beating well after each addition. Fold in the dry ingredients. This recipe is a variation on the traditional tom kha. The ingredient list does require a trip to an Asian supermarket, but it is well worth it – using the exact items listed makes the most delicious coconut soup. You can replace the galangal with ginger, which works well but changes the flavour considerably. First halve the tomatoes, place in an oven tray with the olive oil and roast at 180C/350F/gas mark 4 for 2-3 hours or until soft, then puree and set aside. Heat the rapeseed oil in a medium pan over a moderate heat and add the ginger and garlic. Saute gently until they are softened and are beginning to caramelise.