Ingredients:

Base

200g digestive biscuits
75g unsalted butter, melted

Filling

300g cream cheese, softened
200ml double cream
100g icing sugar
2 tsp vanilla paste

Topping

4–5 passionfruit, pulp scooped out
1 tbsp honey

Method:

• Blitz biscuits into crumbs, mix with butter and press into a springform tin. Chill 30 mins.
• Beat cream cheese, sugar and vanilla until smooth. In a separate bowl, whip cream until soft peaks form; fold into cream cheese mixture. Spread over base and smooth.
• Chill at least 4 hours.
• Mix passionfruit pulp with honey and spoon over cheesecake before serving.

Ingredients:

400ml coconut milk
250g fresh pineapple chunks (or tinned, drained)
75g honey or golden syrup
2 tsp vanilla extract

Method:

• Blend all ingredients until smooth.
• Pour into lolly moulds, leaving a little space for expansion.
• Freeze at least 4 hours or overnight.
• Run moulds briefly under warm water to release — instant beach-day refreshment!

Ingredients:

200g desiccated coconut
150g caster sugar
3 medium egg whites
1 1/2 tsp vanilla paste
Pinch of fine sea salt

Method:

• Preheat oven to 170°C (fan). Line a baking tray with parchment.
• Whisk egg whites and salt until frothy, then fold in sugar, coconut and vanilla.
• Shape into small mounds or press into silicone seashell moulds.
• Bake 12–15 mins until lightly golden. Cool before serving.

Ingredients:

4 eggs, separated
100g caster sugar
80g rice flour
20g desiccated coconut
1 tsp baking powder
1 1/2 tsp matcha powder
1/4 tsp cream of tartar
1 tbsp coconut milk
1/2 tsp vanilla extract

Topping (optional)

Coconut cream
Toasted coconut flakes
Matcha dust

Method:

• Preheat oven to 170°C. Line the base of a springform tin with baking paper.
• In a bowl, whisk egg yolks with half the sugar until pale.
• Stir in coconut milk and vanilla extract.
• Sift in rice flour, baking powder, matcha and coconut. Mix gently.
• In a clean bowl, whisk egg whites and cream of tartar to soft peaks, then slowly add the remaining sugar until stiff peaks form.
• Fold egg whites into the yolk mixture in batches, being careful not to deflate.
• Pour into the prepared tin and bake for 25–30 minutes until risen and just firm.
• Invert to cool upside down for maximum fluffiness.
• Top with whipped coconut cream, coconut flakes and a dusting of matcha.

Ingredients:

200g unsalted butter
200g golden caster sugar
Zest of 2 oranges
4 eggs
200g plain flour
1 tsp baking powder
1/2 tsp ground cardamom
Juice of 1 orange
2 tbsp Greek yogurt
1 tsp vanilla extract

Orange Syrup

Juice of 1 orange
2 tbsp sugar
Pinch of cardamom
1/2 tsp vanilla extract

Method:

• Preheat oven to 180°C. Grease and line a loaf or round cake tin.
• Cream butter, sugar and orange zest until light.
• Add eggs one at a time, then stir in the vanilla extract.
• Fold in flour, baking powder, cardamom, Greek yogurt and orange juice.
• Pour into the tin and bake for 30–35 minutes until a skewer comes out clean.
• Simmer syrup ingredients (except vanilla) until slightly thickened.
• Remove from heat and stir in vanilla extract.
• Pour warm syrup over the cake and let it soak in.
• Serve with extra orange slices or a dollop of yogurt.