Two coconut pies ready to be eaten. - Norman Grindley/Deputy Chief Photographer

Try some delicious desserts this weekend.

Passion Meringue Pie Sweet Pastry

400g sugar

800g butter (unsalted)

1200g flour

Rind of 1 lemon

1 whole egg

3 egg yolks

1. Mix butter with sugar, add lemon rind and egg yolks.

2. Add flour and mix quickly. (Do not over-mix!)

3. Refrigerate for about one hour.

4. Roll out and line tartlet moulds.

5. Bake until golden brown. (Fill tartlets with grease paper and rice, etc.)

Passion Curd

Zest of 4 lemons

1lb sugar

25oz water

25oz passion fruit concentrate

41/2 oz cornstarch

4oz butter

12 egg yolks

1. Boil water, passion concentrate, sugar and lemon zest.

2. Thicken with corn starch (mix with some of the water before boiling it).

3. Allow to boil for about 30 seconds. Remove from stove, add butter and the yolks, one at a time.

4. Put back on stove and allow to thicken while stirring it constantly. Pour into pre-baked tartlet shells and allow to cool completely.

Italian Meringue

300ml egg white

8oz sugar

15oz sugar

160ml water

1. Boil water and sugar to 'soft ball' stage; whip egg whites with sugar and slowly add the boiled sugar.

2. Mix until sugar is cold.

To finish: Pipe meringue with a small plain nozzle on top of passion fruit tartlets. Finish with a blowtorch.

Coconut Panna Cotta

Heavy cream

8oz Coconut milk

3 coconuts

18oz sugar

2tsp vanilla

200ml coconut rum

31/2 tbsp (11/2) powder gelatin or 17

leaves of gelatin

1. Put heavy cream, coconut milk, sugar and vanilla into a heavy saucepan.

2. Grate one coconut finely and add to the mix.

3. Soak gelatin in cold water. Heat cream mix. Add coconut rum.

3. Add gelatin and pour into containers. Chill well before serving.

4. Remove coconut flesh from remaining coconuts.

5. Shave very thinly and 'wet' with a little sugar syrup. Toast in oven till golden brown.

Chocolate Sauce - Basic Recipe

1 litre water

6oz cocoa powder

1lb granulated sugar

6oz chopped dark couverture (high-quality chocolate with added cocoa butter)

A little cornstarch

Brown rum

Combine all ingredients except cornstarch in a large saucepan and boil. Thicken with cornstarch mixed with a little water. Add rum last (to taste).

Pineapple Lime Salsa

Finely diced pineapple

A little sugar syrup

Chopped mint

Fresh lime juice

Combine all ingredients. Add mint last.

To serve:

Arrange on plate. Garnish with a chocolate fan ornament, toasted coconut and fresh fruit as available.