Tropical jellies

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Cut the passion fruits in half, scoop out the pulp and seeds into a sieve set over a measuring jug. Using the back of a spoon, press down on the pulp to push the juice through the sieve. You should end up with about 50ml of liquid. Discard the seeds.
Soak the gelatine sheets in a bowl of cold water for five minutes or until softened.
Meanwhile, top up the passion fruit juice with the tropical juice until you have 350ml of liquid in total.
In a small saucepan over a medium-low heat, warm the coconut water until the liquid is just at a simmering point. Remove from the heat and set aside.
Gently squeeze the gelatine leaves to remove excess water, then add to the pan and allow to melt, stirring with a wooden spoon. Leave to cool for a few minutes.
Pour the cooled gelatine mixture into the jug of passion fruit and tropical juice and stir well to combine.
Divide the mix between four glasses and leave to set in the fridge for six hours or overnight if possible.
To serve, pipe on some fresh cream, top with some passion fruit pulp and toasted desiccated coconut.

Per serving: 125kcals, 7.4g fat (0.8g saturated), 14.3g carbs (10g sugars), 1.3g protein, 2.6g fibre, 0.061g sodium

By easyFood