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 ...

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 ...

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.