Ingredients

• 4 sheets filo pastry
• 50ml/2fl oz coconut oil
• plus extra for brushing
• 10g/â…“oz icing sugar
• plus extra for dusting
• 1 tbsp demerara sugar
• 1 banana
• peeled and sliced at an angle
• 200ml/7fl oz coconut cream
• refrigerated until cold
• 1 vanilla pod
• seeds only
• 1½ tbsp maple syrup
• 100g/3½oz 70% vegan chocolate
• roughly chopped
• 250ml tin coconut milk
• 1 tbsp maple syrup
• 10g kaffir lime leaves
• 1 mango
• peeled and chopped into cubes
• 1 passion fruit
• seeds only
• 2 tbsp mint leaves

Directions

• Brush the filo sheets with a little coconut oil and dust with icing sugar. Cut each sheet into three rectangles and cut each of these into two triangles. Place a frying pan over a high heat
• add the coconut oil and cook each triangle for 1 minute on both sides. Set aside.
• Put the banana slices on a baking tray and sprinkle over the sugar. Lightly blow torch until caramelised.
• To make the coconut cream
• place all the ingredients in a bowl and whip with an electric or balloon whisk until combined and smooth.
• To make the chocolate sauce
• put the chocolate into a heatproof bowl and place over a saucepan of lightly simmering water
• being careful not to let the water touch the bowl. Gently stir until melted.
• In a separate saucepan
• bring the coconut milk
• maple syrup and kaffir lime leaves to the boil over a high heat. Whisk in the melted chocolate until smooth and uniform in colour.
• To serve
• layer the pastry triangles
• chopped mango
• caramelised banana and coconut cream three times. Top with the passion fruit seeds and mint leaves. Drizzle over the chocolate sauce and dust with icing sugar.