You’ll certainly enjoy these Easter treats from Kevin Broderick of Rockhouse. Who knew that there was more to do with coconut than well you know…drink it!

Chocolate Soursop Mousse

Ingredients:

1 soursop puree

1/2lb chocolate (chopped)

2 cups heavy cream (half whipped)

2 oz gelatin

2 cups milk (warm)

4 oz sugar

Method:

Melt chocolate add milk, dissolve 1oz gelatin and add to chocolate

Mix sour sop with milk and sugar, dissolve remaining gelatin and add

Separate heavy cream in half add half to the sour sop mixture and half to chocolate mixture.

Place in refrigerator to set for an hour, then place two mixture in piping bag.

Pipe in desired glass and serve

Jelly Coconut Tart

Ingredients:

1 medium jelly coconut (meat removed from shell)

1cup milk

4 oz sugar

2 oz shredded coconut

2 tbsp vanilla

2 oz cornstarch

2 pre baked tart shell

Method:

Boil milk with shredded coconut, add sugar and vanilla

Dissolve cornstarch and add to the mixture and whisk thoroughly until thick

Pour into pre baked shell and put to cool

Decorate with jelly coconut meat then sprinkle brown sugar on top And serve

Cassava Corn Cake

Ingredients:

1/2 lb cassava (grated)

4 oz sugar

1/2 lb flour

1 cup milk

1 tablespoon baking powder

1cup coconut milk

1/2 cup kernel corn

1/4 tsp cinnamon

2 tbsp vanilla

1/4tsp nutmeg

1/2 tsp salt

2 tsp melted butter

2eggs

Method:

Combine all dry ingredients then pour in milk and coconut milk and mix

Add melted butter, eggs and vanilla and mix to a smooth texture

Pour into baking tin or mould and bake for 45mins at 300