Simon Rimmer served up a delicious coconut parfait with salted caramel and peanuts on Sunday Brunch.

The ingredients: 1 tin coconut milk, Small tin condensed milk, Half tsp salt, 2 tsp vanilla, 4 egg whites, 125g sugar and 275ml whipped cream.

For the caramel: 2 tbsp water, Juice 1 lime, 30g sugar, 80ml coconut milk, 1 tsp sea salt, 2 tsp vanilla and 100g salted peanuts and handful pomegranate plus lime zest to serve

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.