Passion Fruit Pots With Coconut Stars Recipes

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PASSION FRUIT POTS WITH COCONUT STARS



Passion fruit pots with coconut stars image

Perfect party puddings - you can pop them all on a tray and pass them round

Provided by Sarah Cook

Time 35m

Number Of Ingredients 10

350g caster sugar , plus a tbsp extra for decorating the stars
900ml double cream
8 ripe passion fruit (look for wrinkly ones)
2 tbsp lime juice
100g butter , softened
140g plain flour , plus extra for dusting
85g ground rice
85g desiccated coconut
2 egg yolks
¼ tsp vanilla extract

Steps:

  • Combine 125g sugar with all the cream in a heavy-based saucepan. Heat gently, stirring occasionally, until all the sugar has dissolved, then bring to the boil. Boil fiercely for 3 mins, stirring to prevent the mixture bubbling over the pan or sticking, then immediately remove from the heat.
  • Whizz the pulp from 7 of the passion fruits in a food processor to separate the seeds from the juice. Sieve and stir this juice into the cream along with the lime juice - the mixture should visibly thicken. Leave to cool for 10 mins, then pour into 10 small pots or cups. Arrange the cups on a tray (make sure it fits in your fridge) and, when cool, cover the whole tray with cling film - be careful not to let it touch the surface of the cream. Chill for 3 hrs to set, or up to a day ahead.
  • Meanwhile, make the shortbread. Heat oven to 180C/fan 160C/gas 4. In a large bowl, use a wooden spoon to mix the butter, flour, ground rice, 50g of the coconut, the egg yolks, vanilla and remaining 225g sugar until the dough comes together. Roll out on a lightly floured surface and, using starshaped cutters, stamp out biscuits. Spread over baking parchment-lined baking trays, sprinkle with the remaining coconut and sugar, then bake for 8-10 mins. Leave to cool.
  • To serve, scoop the pulp from the last passion fruit and drizzle a little over each pot. Arrange the coconut stars on the side.

Nutrition Facts : Calories 782 calories, Fat 61 grams fat, SaturatedFat 36 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 40 grams sugar, Protein 5 grams protein, Sodium 0.22 milligram of sodium

COCONUT COOKIES WITH PASSION-FRUIT CURD



Coconut Cookies with Passion-Fruit Curd image

Coconut and passion fruit are a match made in paradise: Crisp, delicate coconut cookies surround a creamy, sweet-tart fruit filling.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 dozen sandwiches

Number Of Ingredients 16

1/2 cup store-bought passion-fruit puree
1 1/2 tablespoons fresh lemon juice
1/2 cup granulated sugar
Pinch of salt
2 tablespoons cornstarch
2 large egg yolks, lightly beaten
1/4 cup (1/2 stick) cold unsalted butter, cut in small pieces
1/2 cup all-purpose flour, plus more for work surface
1/2 teaspoon baking powder
1/8 teaspoon salt
1/4 cup (1/2 stick) unsalted butter
1/3 cup granulated sugar
1 large egg
1/2 teaspoon pure vanilla extract
3 1/2 ounces unsweetened medium-flake coconut (about 1 1/2 cups)
Confectioners' sugar, for dusting

Steps:

  • Make the curd: Bring passion-fruit puree, lemon juice, sugar, salt, and cornstarch to a simmer in a medium saucepan over medium heat. Slowly whisk in egg yolks. Cook, whisking constantly, until thick enough to coat the back of a spoon. Remove from heat. Add butter; whisk until melted. Pour through a fine sieve into a medium bowl. Place plastic wrap directly on surface of curd. Refrigerate until set, about 2 hours.
  • Make the cookies: Whisk flour, baking powder, and salt in a medium bowl. Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 2 minutes. Mix in the egg and vanilla. Reduce speed to low. Gradually mix in flour mixture. Stir in coconut. Shape dough into 2 disks; wrap each in plastic. Refrigerate until cold, about 30 minutes.
  • Preheat oven to 375 degrees. Turn out 1 disc of dough onto a lightly floured work surface; roll to a scant 1/4 inch thick. Using a 1 1/4-inch cookie cutter, cut rounds of dough; place on parchment-lined baking sheets. Repeat with remaining dough. Freeze until firm, about 15 minutes.
  • Bake until edges of cookies just turn golden, 8 to 10 minutes. Let cool completely on sheets on wire racks.
  • Transfer curd to a pastry bag fitted with a medium round tip (such as Ateco No. 12). Pipe curd onto flat side of a cookie; sandwich with another cookie. Repeat with remaining curd and cookies. Dust with confectioners' sugar before serving.

PASSION FRUIT & COCONUT PANNA COTTA



Passion fruit & coconut panna cotta image

These elegant make-ahead desserts are ideal for a stress-free finale to a smart dinner

Provided by Barney Desmazery

Categories     Dessert, Dinner

Time 4h15m

Yield Makes 4

Number Of Ingredients 7

12 ripe and wrinkly passion fruits
300ml pot double cream
160ml pack coconut cream
140g caster sugar
juice ½ lemon
12g sachet powdered gelatine
2 tbsp icing sugar

Steps:

  • Halve 6 of the passion fruit and scoop out the pulp into a saucepan. Add the cream, coconut cream, caster sugar and lemon juice, heat everything together, then gently boil, stirring until the sugar has dissolved. When the cream is just simmering, scoop out about 100ml into a small bowl and scatter over the gelatine. Stir until dissolved, stir back into the saucepan, then take off the heat. Press through a sieve into a jug, then pour the mixture into 4 individual mini pudding basins. Leave to set in the fridge for at least 4 hrs until completely set.
  • Meanwhile, halve and scoop the rest of the passion fruit through a sieve into a bowl. Mix to sweeten with the icing sugar, add 1 tbsp of the seeds from the sieve back into the sauce, then stir to mix. Can be made up to 2 days in advance and chilled.
  • To serve, briefly dip the panna cotta moulds into hot water until they just loosen at the sides, then invert onto serving plates. Spoon the sauce around the plates and serve.

Nutrition Facts : Calories 706 calories, Fat 54 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 51 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium

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