Ainsley Harriott served up a delicious coconut panna cotta and kiwi salsa with basil and toasted coconut praline on Ainsley’s Good Mood Food.

The ingredients for the Coconut Panna Cotta are: 1 x 400g tin full fat coconut milk (from a well-mixed can), 250ml carton of coconut cream, 40g granulated sugar, ½ tsp vanilla extract, 1 x 6.5g sachet of vege-gel powder (or similar vegan gelatine) and 1 tbsp coconut rum.

For the Kiwi Salsa: 4 kiwi, peeled and diced, 6 mint leaves, finely chopped, 1 tbsp runny honey, a splash of coconut rum (optional) and ½ lime, juice and zest.

For the Basil and Toasted Coconut Praline: 50g granulated sugar, 15g shredded coconut or unsweetened desiccated, lightly toasted and 6 basil leaves, finely shredded, plus extra leaves to garnish.

See recipes by Ainsley in his book titled: Ainsley’s Good Mood Food: 100 easy, comforting meals (including all the recipes from the major ITV series) available from Amazon now.