Passion fruit is in season in December and the contrast of the tropical fruit notes with the coconut yoghurt is a perfect match. It’s a great dessert for a summery day that will leave you feeling refreshed after a day of sunshine, good wine and great company.

Serves 4

INGREDIENTS

30ml (2 Tbsp) water

5ml (1 tsp) powdered unflavoured gelatine

250ml (1 cup) heavy cream

60ml (1/4 cup) sugar

2.5ml (½ tsp) vanilla bean paste

250ml (1 cup) coconut yoghurt

To Serve:

4 granadillas

30ml (2 Tbsp) coconut flakes, toasted

METHOD

Place the water into a bowl with the gelatine and allow to bloom.

In a pot, heat the cream with the sugar and vanilla bean paste until the sugar has dissolved.

Take off the heat and add the sponged gelatine, then whisk in the coconut yoghurt.

Divide into bowls and allow to set for 4 hours or overnight.

To Serve: Top with granadilla pulp and toasted coconut flakes

Meet the Chef: Kamini Pather

Kamini, pronounced like ‘harmony’ started her career in the food industry when she won the second season of MasterChef SA. Since then she has been the host of and an executive producer on her SAFTA winning food-travel show, Girl Eat World, broadcast locally on SABC 3 and the Food Network, as well as on Netflix North America. Since winning MasterChef SA, Kamini has won a few media wards which include an SA Style Award and as well as a Glamour Women of The Year Award.

Follow her on Instagram @KaminiPather