Coconut flour is an excellent substitute for traditional flour, especially for those who need to avoid gluten. You can use it ...

Plate doughnuts filled with mango puree on the side of the dish. • Plate the coconut parfait coated with desiccated coconut in the centre of the bowl. Top with frozen peanut and white chocolate ...

In a small saucepan, combine the coconut water and sugar and bring to a boil. Cook until reduced to 3/4 cup, about 6 minutes. Let the sugar syrup cool. 2. In a blender or food processor ...

Add the tomato purée, stock, coconut milk and courgette and simmer for 10 minutes. Add the prawns and cook for 4–5 minutes, or until pink and cooked through. Season.

Measure the purée again to ensure you have exactly 165g. Allow to cool before use. Finally, make the icing. Prepare the creamed coconut. Chop the block into small pieces, and melt in a bain-marie (a ...