In the Mood for Coconut

We came back a couple of days ago from a short break in Bangkok, where eating, drinking and shopping till you drop are in order. Unfortunately, no pictures - one can never have too much luggage space thanks to the superlative retail therapy available in the City of Angels, so the camera stayed back. No matter how much geng dtaeng bpet or hor mok pla we inhale whilst there, I always come home from a visit longing for the heady flavours of Thai food. Here, a pair of coconut-rich desserts, which while not Thai, sweetly end any piquant Southeast Asian meal on the right note.

Little Lime Syrup & Coconut Loaves
My Mum had passed me some gorgeous kaffir limes and leaves from her garden, which I used in the lime soaking syrup for the cakes. The recipe is based on one from Regan Daley's lovely book, In the Sweet Kitchen. I used my beloved mini loaf plaque for these dainty wonders which manage to pack a mighty flavour - made with both desiccated coconut and coconut milk, the cakes are moreishly moist and comfortingly close-crumbed. Once they emerge from the oven a rich burnished gold, proudly risen with cracked tops, they are laced with the sticky syrup tart with lime juice and perfumed with both zest and leaf.

Coconut Panna Cotta with Passion Fruit Coulis & Coconut Tuiles
This recipe comes from Craft of Cooking by Tom Colicchio, the chef and co-owner of the celebrated Gramercy Tavern and Craft restaurants in New York. I used freshly extracted coconut milk (thankfully, an ingredient readily available from our neighbourhood wet market), which is significantly different in flavour terms from the canned variety. To accompany the quivering little creams, a puddle of passion fruit coulis and a crisp coconut tuile.