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

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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!" 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. 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. Whisk the egg whites until you get stiff peaks. Meanwhile in a small frying pan, toast the coconut until it just starts to turn golden. Remove from the pan as soon as it does as it will keep cooking and easily burns in a hot pan Spread evenly on the baking tray and smooth with a spatula. Sprinkle the toasted coconut over evenly and bake for 16-18 minutes

Fast Fruit Curd or Butter: I know you may not want to make so many components for one cake but please give this passion fruit curd a try. It's made in the microwave and only takes a few minutes to cook with no tedious stirring. It will look and feel like it won't come together and then by the magic of cooking you'll end up with a divine fruit curd. 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.

9 comments on “Passionfruit Coconut Panna Cotta”

These deliciously crispy, deep-fried prawns with coconut and lime are a treat to nibble on. Simply serve with a cold glass of beer. 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.

To make the passion-fruit cream, beat the mascarpone, double cream and maple syrup in a bowl until soft peaks just start to form (do not overwhip), then fold in the passion-fruit pulp. Serve alongside the tart. Combine the coconut cream, freshly grated coconut, icing sugar and vanilla essence in a bowl and whisk for a few minutes. Refrigerate until you are ready to serve the pies. Add the sugar and egg yolks, then pulse again to combine. Shape into a ball, wrap in clingfilm and chill in the fridge for at least 1 hour.Step 4 - Then make the passion fruit buttercream. Beat the butter until smooth. Add the icing sugar, lemon juice and passion fruit flavouring and beat until fluffy. Recipe supplied by Anna Hansen of The Modern Pantry ( themodernpantry.co.uk ) Danish coconut dream cake So tell me Dear Reader, is there a flavour you're crazy about? Do you make cakes for people's birthdays? 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 sorbet syrup by bringing the ingredients to the boil, simmering for 3 minutes, then allowing to cool. Refrigerate until needed.

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.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. 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. 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.