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If you're a sucker for Bounty Bar's and a coconutty flavor and texture, then this simple vegan panna cotta dessert is right up your street.

It's a no-bake deliciousness to throw together, and very much an easy recipe to change for whatever fruit you have on hand. It would be great with any strong-flavored, tart/sour fruit- particularly raspberries, strawberries, or stewed rhubarb.

Recipe

INGREDIENTS:

For the base:

1 1/3 cups shredded coconut
1 2/3 cups almond meal
1/4 cup virgin coconut oil, gently melted
1/3 cup rice malt syrup
Pinch salt

Add shredded coconut, salt and almond flour to a food processor.
Pulse until a course flour is formed.
With the food processor running, stream in the rice malt syrup and melted coconut oil and process until a dough forms.
Press into a 9 or 10 inch tart tin, taking care to make an even crust the whole way around.
Set in fridge.

To make the filling:

2 cups full-fat coconut milk (450 g).
150g white chocolate, chopped.
1 tsp pure vanilla extract.
2 tbsp agar agar or beef gelatin.

Add coconut milk, white chocolate and vanilla to a saucepan. Over gentle heat bring to a boil, whisking through-out.
Once gently simmering sprinkle in the agar agar, and cook for 2 mins whisking constantly (If you get lumps, use a stick blender to even out the mix).
Pour into base, then set in the freezer for 3+ hours.
To serve, cover generously with passionfruit pulp, golden kiwi, and extra coconut!