METHOD

Coconut flour:

1. Toast the scraped coconut on a baking tray for 10 minutes at 180 degrees Celsius, keep ½ cup of this aside for garnishing and the macaroons. The remaining toasted coconut will be placed in a food processor to make a fine flour.

Vudi layer:

1. Half cook whole vudi in boiling water, remove from water. Peel and thinly slice. Using a frying pan or grill add coconut oil and place the vudi in the pan or grill cook both sides until caramelized. You can make it slightly sweeter by coating the vudi in honey prior to cooking.

Coconut Macaroons:

1. Separate egg whites from yolks, keep yolk aside for the passionfruit curd. Beat egg whites then add toasted coconut flour, toasted coconut and honey. Using a teaspoon to measure out mini macaroon balls, make 12 little macaroons and place this on a large pre greased baking tray. With the remaining mixture, make 6 rectangles by pressing the mixture flat and bake all for 15 minutes at 165 degrees Celsius.

Passionfruit curd:

1. Mix corn flour passionfruit pulp, kumquat juice, honey and bu juice in a medium sized saucepan. Simmer for 5-10 mins, remove from the heat once it begins to thicken. Set aside to cool slightly for 5 minutes, whisk in egg yolks to finish curd then put back on a low heat for 2-3 more minutes stirring continuously until the yolk is cooked.

Layering:

1. Using a large serving platter, place a layer of grilled vudi, place coconut macaroon rectangles on top of this and top macaroon rectangles with passionfruit curd. Repeat this till you have used all of the macaroon slabs.

Garnish:

1. Chop remaining grilled vudi and arrange on top with edible flowers (optional), coconut shards, macaroons, mint strips and mango cubes.
2. Drizzle passion curd on top of Pacifika Mille Feuille and on the platter. You can also scatter other garnishing ingredients on the platter.