Tropical breakfast trifles with coconut granola

Method

• step 1

  Heat the oven to 160C/140C fan/gas 3 and line a large baking tray with baking parchment. For the granola, roughly chop the nuts, leaving plenty of chunky pieces. Bash the cardamom pods to crack them open, then lightly grind the seeds using a pestle and mortar to release their aroma.

• step 2

  Melt the coconut oil and honey in a large saucepan over a low heat or large heatproof bowl in the microwave. Add the oats, seeds, cardamom, cinnamon, chopped nuts and ½ tsp sea salt. Mix until everything is coated in the syrupy mixture.

• step 3

  Tip the mixture onto the prepared tray and spread out into an even layer. Bake for 20 mins, then stir in the coconut flakes and return to the oven for 10-15 mins until golden and crisp. For chunkier granola, leave to cool without stirring, then break up into pieces. If you prefer a finer texture, stir occasionally as it cools. Will keep in an airtight container for up to a month.

• step 4

  Put the gelatine leaves in a bowl of cold water, one at a time so they don’t stick together, and leave to soften for 10 mins. Meanwhile, heat the mango juice in a saucepan until just steaming – don’t boil. Lift out the gelatine sheets, squeeze out any excess water and transfer, one at a time, to the hot mango juice, stirring until dissolved. Divide the juice between six individual serving dishes, then chill for at least 2 hrs, or until the jelly has set.

• step 5

  Peel and slice the mango and chop the papaya. Halve the passion fruits and scoop out the pulp. Divide the coconut yogurt between the dishes, spreading it out into an even layer over the mango jelly. Sprinkle over the granola over, then top with the fruit and an extra drizzle of honey.