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

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If using regular vodka with vanilla extract, around ¼tsp of extract should suffice – vanilla can be overpowering in large quantities Now Divide the milk into another saucepan equal part, add 1 tsp agar agar into the one milk pan mix it till dissolve properly, heat the milk and bring it to the boil. 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. Score the kohlrabi with a sharp paring knife and lightly oil and season. Place on a roasting try, spread a generous layer of sambal evenly on top of the kohlrabi and bake for 15-20 minutes at 180C/350F/gas mark 4 until the kohlrabi is just tender. If the sambal looks as though it may begin to burn, cover with foil. Remove from the oven and serve immediately with seasonal greens such as wild garlic.

Whisk the syrup and the remaining sorbet ingredients together, place in a freezer-safe tub and mix thoroughly every 60-90 minutes to prevent ice crystals forming, until the sorbet has frozen (this may take several hours).Spread evenly on the baking tray and smooth with a spatula. Sprinkle the toasted coconut over evenly and bake for 16-18 minutes Really, it would be a shame not to give it a try. And you may like my passionfruit gin and tonic too – it’s another fresh and zesty passionfruit libation. Ingredients Notes

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. 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. Nina had made me a demogorgon cake made out of a banana cake base, watermelon "petals", port wine jelly and almonds for teeth! I was blown away at the genius of this cake. Nina has a great talent for creating cakes. Sure she hates making them but she did an amazing job and it looked just like a demogorgon. 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.Coconut sorbet with cashew, curry leaf, mustard and chia seed praline Photograph: Yuki Sugiura for the Guardian

Place the coconut in a small bowl and cover with the boiling water, then set aside for 15 minutes or until rehydrated and softened. Pour into a strainer to drain, reserving the soaking liquid. Set aside to cool. Use about 75ml mixture for each crepe, and fry in melted butter. Cook until light golden, flipping them once. Preheat the oven to 180C/350F/gas mark 4, then line a 6-muffin baking tray with paper or silicon cups.The following list is just some of my favourite other passion fruit cakes (there are actually more!): 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. 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. 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.

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. Passion fruit and cream cheese sponge cake; Raspberry Passion fruit cake; Hawaiian Butter Mochi Passionfruit Cake; Passion Fruit Sponge Cake; Mango & Passion Fruit Vegan Cake and Yogurt Passionfruit Syrup Cake. If you love these two flavours as much as I do then please make this cake with the understanding that even the plainest version sans passionfruit curd and passionfruit buttercream is still absolutely delicious. This cake does not rely on the frosting or curd to make it soft or moist. Even if you halved the recipe and just baked a plain loaf tin cake this is absolutely worth making. The coconut gives this cake a wonderful delicate crispy layer on the outside while inside is all soft, buttery passion fruit cake.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!" 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. I love with using passionfruit because it’s a bit tart – but also sweet and makes the seeds add a fun crunch.