Victoria´s Secret Fantasies Coconut Passion Fragrance Mist, 250 ml

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Now take the molds and pour boiled milk till each molds fill half. Place the molds into the refrigerator for an hour to set bottom layer properly. Gently heat the oil in a wok or saucepan. One by one, take the prawns by the tail and dip them first in the flour, then in the egg, and lastly in the coconut mixture. 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. Add all other ingredients, including a large handful of ice to the shaker, then secure the lid and shake vigorously for 30-40 seconds. For the filling, we use raw cashews + coconut milk + coconut oil + maple syrup + vanilla bean paste. Make sure that you soak the cashews in water overnight or at least 4 hours. If you are short on time, you can soak them for 30 minutes – 1 hour in hot water, but the filling might not be as smooth.

Coconut sorbet with cashew, curry leaf, mustard and chia seed praline Photograph: Yuki Sugiura for the Guardian 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. Spread evenly on the baking tray and smooth with a spatula. Sprinkle the toasted coconut over evenly and bake for 16-18 minutes

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Coconut Passion Fruit Panna Cotta is ready to serve with passion fruit pulp, remove it into the plate and top with pulp or serve as it is into the mold with pulp and enjoy. Now take the molds from refrigerator which we already prepared and placed inside to set the bottom layer, pour passion fruit milk mixture over it slowly with spoon and make another layer, place those molds again into the refrigerator to set properly for 4-5hrs. To make the filling reduce the oven to 160C/320F/gas mark 3. In a large mixing bowl, beat the eggs, lemon zest and maple syrup together for 2 minutes. Gently stir in the cream, then add the lemon juice and the coconut. Mix the coconut and panko with about half the lime zest in a bowl. Lightly beat the egg with the water and a pinch of salt in a separate bowl. Put the flour in a third bowl.

Both elements of this light, refreshing dessert are best made well in advance, ready to be brought out for that special occasion. So tell me Dear Reader, is there a flavour you're crazy about? Do you make cakes for people's birthdays? Place the coconut milk, coriander stalks, chillies, lemongrass, shallots, galangal, sugar, lime leaves and garlic in a medium saucepan. Cover with the water and bring to a very gentle simmer. Cover and cook for about 15 minutes. It was as though I had gone to a Pizza Hut or Sizzler buffet and helped myself to the dessert selection putting a bit of everything on a plate. You know how buffet dessert plates are small so you end up cramming together a scoop or square of everything and then the fruit gets a bit of icing on it and the custard or jelly melts onto everything and they're all touching each other? We are now calling it a "Dessert buffet cake!"

9 comments on “Passionfruit Coconut Panna Cotta”

Strain the soup through a sieve into another saucepan. Discard all solids. Add the sliced mushrooms, lime juice, fish sauce and some water – you want the soup to be light, but still creamy. Bring the soup up to a light simmer again to cook the mushrooms slightly. Do not boil. Season to taste and serve immediately with the coriander leaves, a slice of chilli, extra lime and thinly sliced lime leaves. Drømmekage, or "dream cake", is exactly that: a sweet buttery sponge cake topped with caramelised coconut that is both crispy and chewy. If you can't get buttermilk, use 150ml of milk with 1 tsp of lemon juice, and if you can't find vanilla salt, you can make it by combining vanilla pod seeds with sea salt (one pod is enough for 225g salt). The surplus can be stored in an airtight jar with the scraped pod for extra flavour.

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. Cut a piece of baking parchment big enough to line the inside of the tart. Carefully lay it on the pastry, then fill with baking beans. Place in the oven and bake blind for 12 minutes. Carefully remove the beans and paper and bake for a further 5 minutes, or until the pastry is very lightly golden.

Passionfruit Coconut Cake

Carefully deep-fry a few prawns at a time until cooked through and nicely golden. Remove from the oil with a slotted spoon and drain on double layers of paper towel. 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!" Or if you would like the hint of vanilla but find yourself without vanilla vodka then use regular vodka and ¼ teaspoon vanilla extract