Coconut and passion fruit brûlées with ginger shortbread
Prep time: 35 minsTotal time: 
Coconut and passion fruit brûlées with ginger shortbread
Prep time: 35 minsTotal time: 
Nadine Brown
Nadine Brown
Ingredients
- 4 passion fruit
- 320g coconut yogurt (we used The Coconut Collab)
- 2 tbsp caster sugar, plus 1 tsp
- 60g plain flour
- ¼ tsp cornflour
- 2 tsp ground ginger
- 30ml olive oil
- 60g granulated sugar
Step by step
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Halve the passion fruit and scrape the pulp into a bowl using a teaspoon, discarding the shells. Divide the pulp among 4 x 130ml ramekins and top each with an equal amount of the yogurt, smoothing the tops. Transfer to the fridge to chill and let the yogurt develop a bit of a skin (about 2 hours).
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Meanwhile, combine 2 tablespoons of caster sugar with the flour, cornflour, ginger and a pinch of salt in a bowl. Gradually add the oil, stirring with a fork, until combined. Knead together, then roll the dough into a sausage shape, about 5cm in diameter. Wrap in clingfilm; chill for 1 hour until firm.
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Preheat the oven to 180°C, fan 160°C, gas 4 and line a baking tray with baking paper. Unwrap the dough, cut into 8 discs and arrange on the prepared tray. Scatter over the remaining 1 teaspoon of caster sugar and bake for 15 minutes until golden. Leave to cool completely.
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Scatter the granulated sugar over the top of the yogurt and, carefully, use a kitchen blow torch to melt and caramelise all the sugar on top. Leave for 5 minutes to harden, then serve with the shortbreads.
TipMake this gluten free by replacing the homemade shortbread with a gluten-free alternative.
