Add the coconut milk mixture to the chia seed mixture and whisk until evenly incorporated. Divide the mango puree evenly at the bottom of 3 individual glasses or containers. Try to keep the ...

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 (or chopped tinned tomatoes plus juice), coconut milk and homemade chicken or vegetable stock. Add the chopped coriander, season with salt, freshly ground pepper and sugar.

Ladle the soup into a food processor in batches and puree. Return the smooth soup to the pot, reheat and serve warm in bowls. Sprinkle with cilantro leaves. Garnish with some extra coconut milk.