The Tropical Treat

Segi Adewusi

Toasted coconut custard tart

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A toasted coconut custard tart – sweet, creamy custard topped with shredded rich caramelised coconut. Serve with a tropical fruit salad and some vanilla ice cream for the most satisfying tropical pud!

I found this recipe for a coconut tart a while ago and really wanted to try it. The tart comes from a restaurant called Maya’s on the Caribbean island of St Bart’s. It’s really good and really does just taste like a giant coconut macaroon. I tweaked the original recipe a little by adding double cream and coconut milk to make it richer.

It’s super tropical and especially with that lovely bright fruit salad ( I’ll put the recipe for that up next time). Make sure to serve it with a nice helping of vanilla ice cream too…

Toasted coconut custard tart

A toasted coconut custard tart – sweet, creamy custard topped with shredded rich caramelised coconut. Serve with a tropical fruit salad and some vanilla ice cream for the most satisfying tropical pud!

For the pastry

  • 240g plain flour, sifted
  • 1tsp salt
  • 170g cold unsalted butter, cut into 1/4 inch cubes 
  • 60ml ice cold water

For the filling

  • 2 large egg yolks
  • 25g plain flour
  • 1 vanilla pod, halved lengthways and seeds scraped out 
  • 150ml double cream
  • 150ml coconut milk
  • 170g  finely shredded fresh coconut 
  • 225g light brown sugar
  • Kiwi, banana and passion fruit salad, to serve
  • Vanilla ice cream, to serve

  1. First make the pastry, sift flour and salt in a large bowl. Add butter and rub together with your fingers until it resembles breadcrumbs (alternatively put in a food processor). Mix together with ice cold water until the mixture comes together in a ball (add more water if it is a little dry).

  2. Pat down to make a rounded disc shape. Wrap the dough in clingfilm and put in the fridge for one hour to chill. 

  3. For the filling, whisk the eggs in a small pan with the flour and vanilla until smooth. Add double cream. Over a medium heat, slowly add in the coconut milk whisking constantly until creamy and thick.

  4. Spoon the custard into a bowl and cover with clingfilm ensuring it touches the surface of the custard and leave aside to cool.

  5. Bring the dough out and roll on a lightly floured surface to the thickness of a 1 pound coin. 

  6. Put the pastry over your tart tin (23cm tart tin with a loose base) and gently push down making sure to get the pastry into the corners of the tin. Cut any excess pastry off the top of the tart tin with a sharp knife. 

  7. Preheat the oven to 180C / gas mark 4 /350F. Using a fork prick the base of the pastry. Line with greaseproof paper and fill with baking beans or uncooked rice. Blind bake for 20 minutes, remove the beans and paper and then put in for 15 minutes longer or until the pastry is golden brown. Set aside to cool completely.

  8. Spoon the custard into the pastry case and smooth over into an even layer.

  9. In a large pan over a high heat, toss the shredded coconut with sugar, constantly stirring until the coconut is translucent. Spread the coconut over the custard evenly and put in the oven for 30-40 minutes or until golden brown.

  10. Once slightly cooled gently push out of the tart tin, slice and serve with a warm fruit salad and vanilla ice cream.

Papaya and elderflower mojito

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Papaya and elderflower mojito. A deliciously good tropical twist on the classic mojito made with fresh papaya, rum, lime juice, ice and topped off with elderflower presse and mint.   

I spent Christmas and New Year making all sorts of fruity cocktails with gin and prosecco but this was definitely the best. It’s so simple to make and is a nice change from your bog standard cocktails! 

I’ve swapped out the soda water for elderflower presse and added papaya to make it super fruity and tropical. It’s not too sweet either especially with lots of ice. Enjoy!

Serves 2
Prep 10 mins
Total 10 mins

Ingredients

1 ripe papaya, blended, sieved and extra slices to garnish 
Juice of 1 lime
A small handful of mint leaves, extra sprig to garnish
1 tsp soft brown sugar
100ml white rum 
Elderflower presse, to taste
Ice, to serve

Method

First, cut the papaya into slices and blend until smooth (you may need a little water). Strain through a sieve or juice strainer to get rid of any bits of fruit or pulp.

In a small jug, muddle lime, sugar and torn mint leaves. Pour into tall glasses, add the papaya puree and a handful of ice. 

Stir in the white rum and top up with elderflower presse. Garnish with a sprig of fresh mint and enjoy!

Ginger chocolate salted caramel tart

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A ginger infused dark chocolate salted caramel tart – rich, indulgent and a little spicy. This is definitely one to make for a dinner party or supper club for a deliciously good finish. The ginger gives it a nice fiery kick!

Not a traditionally tropical dessert but with ginger and chocolate in the mix it evokes sunny, hot climates where these ingredients grow in abundance. 

I adapted a lovely salted caramel tart recipe by Brit British Diana Henry and infused the chocolate with a ginger cream.

This tart is really good. Serve with some creme fraiche on the side and a dusting of salted peanuts. Enjoy!

Serves 8
Prep 15 mins
Cook 30 mins + 1 hour chilling time
Total 125 mins

Ingredients

For the chocolate pastry
300g plain flour, sifted
3 tbsp cocoa powder
150g butter, cold and cubed
3 tbsp caster sugar 
1 egg yolk 
4 tbsp ice cold water 

For the salted caramel 
250g white caster sugar
2 – 3 tbsp water 
100ml double cream 
125g butter, melted 
1/2 tsp sea salt flakes 

For the chocolate filling 
125g dark chocolate (at least 70%)
85g butter
1 egg and 1 yolk 
3 tbsp caster sugar
100ml double cream
5 balls of stem ginger, pureed or finely chopped

Method

First make the pastry, sift flour and cocoa powder in a large bowl and mix in the sugar. Add butter and rub together with your fingers until it resembles breadcrumbs (alternatively put in a food processor). Add the egg yolk and cold water. Mix together until the mixture comes together in a ball (add more water if it is dry).

Pat down to make a rounded disc shape. Wrap the dough in clingfilm and put in the fridge for 1 hour to chill. 

Preheat the oven to 200C / gas mark 6 /400F. Bring the dough out and roll on a lightly floured surface to the thickness of a 1 pound coin. 

Put the pastry over your tart tin (23cm tart tin with a loose base) and gently push down making sure to get the pastry into the corners of the tin. Cut any excess pastry off the top of the tart tin with a sharp knife. 

Using a fork prick the base of the pastry. Line with greaseproof paper and fill with baking beans or uncooked rice. Blind bake for 12 minutes, remove the beans and paper and then set aside to cool. Turn the oven down to 180C / gas mark 4 / 350F.

For the caramel, put the caster sugar in a large frying pan over a medium heat with water. Swirl the pan round to ensure the water covers all the dry bits of sugar (do not stir the sugar). 

The sugar should start to deepen in colour fairly quickly (keep a very close eye so it doesn’t burn).

Once it’s a light amber colour take it off the heat and stir in the butter until it’s melted, followed by the double cream and salt. Once the caramel is smooth and glossy leave it aside to cool then pour the caramel into the pastry case. 

For the filling, break up the chocolate into pieces and melt with the butter in a bowl above  simmering water. Leave to one side once completely melted.

Whisk the sugar and eggs until pale and fluffy and then stir into the melted chocolate.

In a small pan over a medium heat, bring the double cream and stem ginger to a boil. Pour the ginger cream over the melted chocolate and mix together well. 

Pour over the caramel and put in the oven for a further 12 minutes to bake. Once cooled push out of the tart tin, slice, sprinkle over crushed salted peanuts and serve with creme fraiche.

Cuban tomato, pepper and beef stew (Ropa Vieja)

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My take on one of Cuba’s most loved dishes – Ropa Vieja which in Spanish translates to old clothes (the dish is said to resemble a pile of old colourful old rags). Here I use pre-diced braising steak but traditionally cuts such as flank, skirt or chuck are slowly cooked for hours with tomatoes and vegetables. The beef is then shredded and the stew served with rice, plantain and black beans on the side.

It’s a rich, warming and tropical stew perfect for cold weather! London is very grey so I decided to make a comforting dish with a hint of something bright and tropical of course. Cuban food is a blend of Spanish, African and Carribbean food which means lots of spices, bold and exotic flavours.

Although I’m not a huge red meat eater this stew is definitely worth it. Only a little bit of oil is used to initially brown the meat so it’s fairly low fat and packed with lots of veggies. It take a couple of hours in the oven (low heat for a long time) but the beef comes super tender in a deliciously rich tomato sauce. If you don’t want the rice, plantains and black beans it could also be served with some cornbread or piled inside warm tortillas and topped with a little sour cream. There are lots of options with this one, it’s surprisingly good! 

Serves 4
Prep 15 mins
Cook 180 mins
Total 195 mins

Ingredients

2 tbsp olive oil
400g good quality braising or casserole steak cut into 2cm cubes
Sea salt and freshly ground black pepper
1 large red onion, finely chopped
2 garlic cloves, finely sliced
1 red pepper, deseeded and thinly sliced 
1 orange pepper, deseeded and thinly sliced
1 yellow pepper, deseeded and thinly sliced
1 large carrot, sliced into matchsticks
1 tsp dried oregano 
1 tsp cumin
1 tsp paprika
1 tsp sugar
2 bay leaves
400g can of chopped tomatoes
2 tbsp tomato puree 
200ml chicken stock
2 tbsp fresh coriander, chopped – to serve 
White rice – to serve
Refried beans – to serve (see link to recipe below)
1 large yellow plantain, cut into 1cm diagonal slices and fried – to serve

Method

First pat the beef dry and season with salt and black pepper. Preheat the oven to 160C / gas 3 / 140F. 

Heat 1tbsp oil in a large ovenproof pan or casserole dish with a lid over a high heat. Add the steak and brown all sides until the beef has charred spots. Transfer to a plate and set aside (keep any juices).

In the same pan heat 1 tbsp oil over a medium heat and fry onion and garlic for a few minutes. Add the peppers, carrot and spices (oregano, cumin, paprika, sugar, bay leaves) and cook for 10 minutes or until the peppers are softened.

Add the chopped tomatoes, puree, chicken stock and white wine. Bring to the boil and then return the beef to the stew, simmer for 10 minutes.

Put the stew in oven for 2 1/2 – 3 hours or until the beef is tender (you may need to remove vegetables after an hour and add them back later) and remove the bay leaves.

Serve with white rice, fried plantain, refried beans and top with fresh coriander.

Scotch bonnet coriander cornbread with black beans and avocado

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Bright, flavoursome and vibrant cornbread. It’s not something you always find on a menu here in London but for me it’s a real treat.

I love classic buttery cornbread from the American South so here it is made with fiery scotch bonnet, fragrant coriander and juicy sweetcorn kernels. Topped with smoky black beans beans, creamy avocado and sweet baby plum tomatoes make this the most tropical twist on beans on toast!

This cornbread can be used as a side for chilli or any other salad, soup or casserole dish that may need something with carbs on the side. It is perfect on the table if you’re hosting a brunch and just want something a little different as an extra. 

If you aren’t feeling the refried beans and avocado combo try some red peppers and roasted cherry tomatoes.

Scotch bonnet chilli peppers are a staple in Caribbean and West Africa cooking (can be bought in Asian, African or Caribbean food stores). This was literally the only chilli used by my mum growing up. It’s one of the hottest chillies in the world used to fire up the best Jerk Chicken and West African groundnut stew but the heat is lovely and warming complementing all the flavours in the cornbread really well.

This cornbread has quite a few ingredients but most should be easily found. I’ve used polenta and natural yogurt instead of cornmeal and buttermilk (either combination should work beautifully). Separate all the dry ingredients and wet ingredients and mix together. It shouldn’t take more than half an hour to bake. I used a loaf tin but a round cake tin works just as well. Cut up, eat and serve when freshly baked, it’s the best way!

Serves 4 with leftover cornbread
Prep 20 mins
Cook 40 mins
Total 60 mins

Ingredients

For the cornbread

120g polenta
120g plain flour, sifted 
2 tsp baking powder
2 tsp golden caster sugar
1 tsp salt
250g full fat natural yogurt
1 free range egg
90g unsalted butter, melted and extra for greasing
50g mild cheddar cheese, grated 
150g corn kernels, cut from 2 medium corn cobs
2 tbsp coriander, finely chopped (keep the leaves to scatter on top later)
1/2 scotch bonnet chilli, deseeded and finely chopped

For the refried beans

2 tbsp extra-virgin olive oil
1/2 red onion, chopped
2 garlic cloves, crushed
400g tin black beans, rinsed and drained and roughly mashed
1/4 tsp chipotle chilli flakes
125ml organic vegetable stock
Salt and freshly ground black pepper, to taste

For the avocado

1 avocado, peeled and cut into wedges
125g baby plum tomatoes, halved 
1/2 the juice of a lime
2 tbsp coriander leaves
Salt and freshly ground black pepper, to taste

Method

Make the refried beans first. Heat oil over a medium heat and add the onion, garlic and sauté for 2-3 mins. Add the beans, chilli flakes and stock, stirring and mashing over a low heat until you have a chunky consistency. Season with salt and pepper and leave to one side.

Line the base and sides of a 2lb loaf tin with greaseproof paper. Preheat the oven 200C /400F / Gas 6.

In a medium sized bowl put polenta, flour, baking powder, caster sugar and salt. Mix the yogurt, egg, melted butter and cheese in a separate bowl and stir into the dry ingredients until well combined. Add the corn kernels, coriander and chilli.

Place the cornbread mixture into the lined loaf tin. Bake in the oven for 25 – 30 minutes. Cover with a little foil if it browns too quickly and insert a skewer into the middle of the loaf and if it comes out clean it’s ready. Let the cornbread cool in the tin and then turn out.

Cut the cornbread into thick slices ( a couple should be enough for each person) and arrange on a plate.

Slice the avocado into wedges, halve the tomatoes and squeeze over fresh lime juice and season with salt and pepper. Serve the black beans on top of the cornbread with avocado, baby plum tomatoes and coriander leaves to garnish. 

Banana Fritters with Rum Caramel

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Bananas, spiced rum and caramel are a delightful trio of tropical flavours. Pillowy soft banana fritters dipped in a deep rum caramel sauce – sweet, comforting and dangerously good. This is a great way to use ripe bananas or plantains and ideal for an after dinner treat or a sweet addition to a brunch spread. Make sure to dust them with a little icing sugar whilst they’re warm!

Banana fritters, buñuelos or mosa? Whatever the name, these delicious treats seem to appear in some way all over West Africa, Latin America and the Caribbean.

It’s really no surprise since they are a very simple and easy to make using ingredients that naturally grow in abundance in these regions. And i’ve taken some inspiration from the Caribbean here as I think rum works really with bananas and caramel. 

The internet is full of banana fritter recipes but this one is completely vegan and so a lovely treat for all. 

It’s perfect to make quickly after dinner or as part of a brunch where there’s already lots of savoury dishes on the table.

As much as I don’t like to fry, I really don’t think there’s any other way to achieve fritter perfection. Let me know if you do make them and enjoy!

Serves 4 -6
Prep 15 mins
Cook 20 mins
Total 35 mins

Ingredients

For the fritters

4 large ripe bananas (390g), mashed 
30g golden caster sugar
125g plain flour, sifted
1 tsp baking powder 
1 vanilla pod, split open and seeds scraped out
1/2 tsp ground cinnamon
Pinch ground nutmeg
Sunflower oil, for frying
1 tbsp icing sugar, to serve 

For the rum caramel sauce 

200g white caster sugar
60ml water
100g salted butter
200ml double cream
Pinch of sea salt 
60ml spiced rum

Method

Make the rum caramel first. Put the caster sugar in a large frying pan over a medium heat with water. Swirl the pan round to ensure the water covers all the dry bits of sugar. The sugar should start to deepen in colour fairly quickly (keep a very close eye so it doesn’t burn).

Once it’s a light amber colour take it off the heat and stir in the butter until it’s melted, followed by the double cream, salt and rum. Once the caramel is smooth and glossy leave it aside to cool.

In a medium size bowl mash the bananas with a fork and whisk in the sugar until smooth. Stir in flour, baking powder, vanilla, cinnamon and nutmeg. 

Heat sunflower oil in a heavy deep frying pan (half fill) until a cube of bread sizzles and turns brown ensuring the oil doesn’t get too hot.

Using an ice cream scoop carefully drop the batter (roughly 2tbsps) into the hot oil and fry until golden brown. Cook for a couple of minutes until even in colour, gently remove with a slotted spoon and transfer onto kitchen paper. 

Repeat until the batter is finished and sprinkle over icing sugar whilst the fritters are still crisp and warm. Serve up!

Fish Tacos with Mango Salsa

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These fish tacos are a little bit spicy, kinda sweet with a hint of smokiness. Inspired by the Mexican staple and the deliciousness of Californian Baja fish tacos I decided to make my own healthier version with spiced haddock, mango salsa, shredded iceberg lettuce topped off with sour cream and a sprinkling of chipotle chilli flakes.

They are pretty easy to prepare and make the perfect tropical starter for 4 or a main for 2 with some green plantain crisps (see my recipe here) on the side.

I think you could make this at anytime of the week as it’s so easy and quick. If possible try not to substitute any core ingredients (except my vegan/veggie/fish hating people) in this one especially the corn tacos (buy here if you’re UK based) and chipotle chilli flakes. They really make a difference to the overall flavour! If you are one of the above try using potatoes instead of the fish and coconut yogurt instead of sour cream. Parboil the potatoes, season and then fry in some olive oil. A very good alternative I reckon.

I love using the (naturally) deep blue corn tacos here and the contrast of flavours and colours in this recipe are so striking. It makes for a very satisfying meal even if you’re not the best in the kitchen. 

If you are super organised you could prepare the fish (put in the fridge so the flavours to get to know each other) and mango salsa the day before and just put together on the day of cooking. Enjoy!

Serves 2 ( Makes 10 street food tacos)
Prep 45 mins
Cook 15 mins
Total 60 mins

Ingredients

For the fish tacos

260g skinless and boneless firm white fish (such as haddock or cod), cut into 2cm pieces
1/2 tsp ground cumin
1 tsp paprika
1/2 tsp cayenne pepper 
1/2 tsp sea salt
Freshly ground black pepper
Juice of 1 lime and zest
10 small blue corn tacos, buy here
80g iceberg lettuce, shredded
A little olive oil
150ml sour cream, to serve
Chipotle chilli flakes, to serve 
Green chillies, thinly sliced and de-seeded (optional)

For the mango salsa

1 medium ripe mango, finely diced
1/2 medium red onion, finely diced
1 small red pepper, finely diced
Handful of fresh coriander, chopped
Juice of 1 lime and zest 
Sea Salt, to taste 

Method

Prepare the fish first (you can do this part the day before if you like). Cut the fillets into 2 cm pieces and place in a medium size bowl. Season with cumin, paprika, cayenne pepper, sea salt, freshly ground pepper, lime juice and zest. Toss to coat evenly and place in the fridge for 30 minutes.

For the mango salsa, slice the mango away from the stone. Finely dice the mango, red onion, red pepper and chop the coriander leaves. Mix together in a bowl and squeeze over lime juice and season with salt. Leave to one side.

Heat the corn tacos in a dry hot pan, wrap first in foil and then a tea towel to keep them warm.

Heat olive oil in a frying pan over a medium heat. Once the pan is fairly hot put in the fish pieces turning them over after a couple of minutes (cook for 5 -10 minutes). 

Assemble the tacos by putting the shredded lettuce on first, followed by the mango salsa, spiced fish, sour cream, chilli flakes and green chilli to serve. 

South American biscuits (Alfajores)

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Dulce de leche, buttery crumbly biscuits and a dusting of desiccated coconut make South American biscuits known as Alfajores. From Uruguay to Argentina, every region has a special way of baking them but they are simple to make and even easier to eat! Just think of them as shortbread’s tropical cousin.  

I really love to bake but biscuits are definitely new territory for me! If they’re any tropical or more exotic type of biscuits that are worth baking do let me know in the comments.

The caramel flavour and nutty coconut in Alfjaores work really well together. If you like things on the sweeter side these biscuits are perfect for you. Make sure to use dulce de leche (a sweet caramel like sauce made from condensed milk from South America) for an authentic biscuit. You can buy it online from here otherwise go for Carnation’s caramel which is essentially the same thing.

They do look very pretty too so you could make them as a gift for someone else or have them as an after dinner treat. Enjoy!

Makes 18 biscuits
Prep 60 mins
Cook 10 mins
Total 70 mins

Ingredients

200g unsalted butter, softened
100g golden caster sugar
1 egg and 1 egg yolk, lightly beaten
1 tsp vanilla extract
1 tbsp cognac 
1/4 tsp salt
225g plain flour, sifted and extra for rolling cookies
100g cornflour, sifted
400g dulce de leche or Carnation caramel 
30g desiccated coconut 

Method

In a large bowl, cream the butter and sugar using an electric whisk until fluffy and pale. Add the egg, vanilla extract, cognac and salt.

Mix in the flours with the wet ingredients until you have a smooth dough. Divide the dough into two parts, wrap in clingfilm and chill in the fridge for 40 minutes.

Preheat the oven to 190C / gas mark 5 / 170C fan oven and line two baking trays with greaseproof paper.

Roll out the dough on a lightly floured surface to 1/2cm in thickness, cut out 36 biscuits with a round 6cm cutter.

Bake for 10 minutes (they should be pale in colour and a slightly grainy texture). Leave the biscuits to cool for 5 minutes and then sandwich the biscuits with a little dulce de leche. 

Roll the sides in desiccated coconut and they are ready to eat!

Sweet potato burgers with avocado and chilli jam

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Wholesome, healthy and just delicious. I really love sweet potatoes – one of the best tropical root vegetables. I can’t think of anything better than having them in burger form with a few greens, avocado and some chilli jam on the side.

It’s a great alternative if you’re vegan / veggie or just want to eat less meat like me. There are quite a few steps with this recipe but it’s well worth it.

These sweet potato burgers would also work well on the barbecue giving them a nice smoky flavour. Make them in advance and chill in the fridge until you’re ready to grill. If you take away the burger buns you could also have sweet potato stacks with eggs for brunch.

Deliciously good sweet potato burgers with avocado, spinach and chilli jam. It’s a winner!

Serves 4
Prep + Chill 45 mins
Cook 45 mins
Total 90 mins

Ingredients

500g sweet potatoes, peeled and diced
175g spring greens, shredded
3 tbsp olive oil
6 spring onions, finely chopped
2 garlic cloves, crushed 
1 tsp paprika
1/2 tsp chilli powder
30g roasted almonds, chopped
75g mixed seeds (pumpkin, sunflower and sesame)
2 tsp sweet chilli sauce 
Sea salt and freshly ground black pepper
4 burger buns toasted, to serve 
1 large red onion sliced, to serve
1 large avocado sliced, to serve
50g baby spinach, to serve 
Chilli jam, to serve 

Method

  1. Peel and chop the sweet potatoes into 2-3cm chunks. Place in a large saucepan of salted water and bring to the boil, cook until tender. Drain, leave to one side to cool and then mash the sweet potatoes. Boil the spring greens for 5 minutes, drain and chop coarsely. 
  2. Heat 1 tablespoon olive oil in a large frying pan over a medium heat. Cook the spring onions and garlic until softened. Add paprika and chilli powder. 
  3. In a medium sized bowl mix sweet potato, spring greens and nuts. Stir in flour and sweet chilli and season well with salt and black pepper.
  4. Divide the mixture into 4 parts and shape into burger patties (about 2 cm thick). Cover the burgers with mixed seeds (spread the seeds on a clean surface and press the patties down to coat evenly). Chill in the fridge for 30 minutes so the burgers firm up and hold their shape.
  5. Preheat the oven to 200C/ gas mark 6 / fan oven 180C. Heat the remaining oil in a frying pan over a medium heat. Gently place the burgers in the pan and fry for 4-5 minutes or until golden brown on each side. Drain any excess oil with kitchen paper. 
  6. Transfer to a baking tray lined with greaseproof paper and bake for 15 minutes. Remove and cool for a few minutes.
  7. Serve in toasted burger buns with spinach, avocado and chilli jam.

Nutty Coconut Granola

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A wholesome, crunchy and deliciously nutty coconut granola. For a healthy and quick breakfast this granola is the one. It tastes so good especially with peaches, bananas and raspberries and its also packed full of almonds, coconut and pumpkin seeds (hello good skin).

Batch make this over a free weekend, store in a kilner jar and eat whenever you like. 

I love a good granola and was inspired to make some with coconut which I think goes really well with all types of fruits. Pick whatever fruits work for you. Sometimes shop bought granola just doesn’t hit the spot so here we have it…

Serves 2
Prep 10 mins
Cook 40 mins
Total 50 mins

Ingredients

150g jumbo rolled oats
30g pumkin seeds
30g flaked almonds 
30g toasted coconut flakes
1tbsp coconut oil
50ml maple syrup
1 tbsp honey
2 tbsp apple juice 

Method

  1. First preheat the oven to 150C/ gas mark 2 / 300F. Mix together oats, pumpkin seeds, almonds  and coconut flakes. 
  2. In a small pan gently heat coconut oil, maple syrup, honey and apple juice together, bring to the boil. Pour the mixture over the dry oats and seeds. Mix well.
  3. Line two large baking trays with greaseproof paper and spread the mixture across them in an even layer. Bake for 30 minutes or until golden brown making sure to stir and shake up the granola every 10 minutes.
  4. Layer the granola in glasses with coconut yogurt, raspberries, sliced bananas and peaches. It’s ready to serve up!