If World Coconut Day is a good excuse for anything, it's baking a batch of muffins in the flavours of the tropical drink, the piña colada. The muffins are moist and tender, and as good as blueberry muffins. This muffin recipe doesn’t use rum and pairs coconut and pineapple flavours, sweetened further with brown sugar, and is baked in a muffin tin. There are also coconut milk and coconut flakes in it with pureed pineapple, keeping everything moist. On the occasion of World Coconut Day, use rum extract in this muffin recipe to give the flavours a piña colada-like profile, making it suitable for people of any age. The texture is important for this muffin, and it is achieved by using most of the coconut in the batter and sprinkling some over the tops of the muffins before baking. The pureed pineapple used is also intentional to keep the batter smooth and moist. For a World Coconut Day spread, these muffins can take their place alongside other breakfast favourites like porridge, overnight puddings, appams and more. You can also reserve these piña colada muffins for brunch or dessert, after a scrumptious feast on coconut shrimp or coconut-based curries.

A parfait recipe is the perfect single-serve dessert when you don’t want the temptation of eating more than you’d like when it comes to sweet treats. This black forest parfait combines the flavours of the classic American-style German cake, cherry, chocolate, and cream, in a no-bake, layered glass that can be fixed in about twenty minutes. The whipped cream cheese mousse is tinted pink and flavoured with cherry syrup and chopped cherries, and it is layered with a crushed chocolate cookie crumble made using Sunfeast Dark Fantasy Choco Fills. This parfait recipe is quite easy to make, and the perfect option when you want something that looks like a dream, something fancy, yet needs no oven time at all. The chocolate crumble is made first by crushing the Sunfeast Dark Fantasy Choco Fills and mixing them with a little melted butter and salt. Then the mousse is made by beating the cream cheese, and the cherry syrup goes in. Whipping cream is made separately and folded into the cream cheese for a light and airy mousse. This parfait recipe is perfect for layering in a parfait glass or a short rocks glass. The assembly is quite simple as well: start with half the chocolate crumble, then add the mousse, then repeat for a second layer of each. The mousse can be layered with a spoon if you don’t mind messiness, but piping it from a piping bag gives neater, more even layers. Consider the piping bit if you are serving the parfaits to guests or for a special occasion.

Peach burrata salad recipe is a no-cook, delicious monsoon food that will add colour to dreary afternoons as rain clouds loom on the horizon. This recipe uses in-season ripe peaches, cherry tomatoes and fresh cherries, over torn burrata, finished with an herby honey vinaigrette and a scatter of toasted pumpkin seeds. It can be fixed in under 30 minutes with nothing more than a sharp knife, a mixing bowl and a few minutes of resting time for the fruit to release its juices. Fix this peach burrata salad recipe as a starter before a larger meal, alongside grilled meats or seafood, or on its own with crusty bread for a light lunch that still feels like a special occasion. The vinaigrette is what adds impeccable flavour to this salad, which makes it a memorable one. Extra virgin olive oil, balsamic vinegar and some honey form the base, while finely chopped onions and grated garlic add a mellow flavour without overwhelming the fruit. A generous handful of chopped basil and oregano adds herbal notes to this peach burrata salad, along with smaller amounts of dill and thyme, which tone down the acidity. Lemon zest adds hints of citrus in this layered salad. All of the ingredients are whisked in a jar until it emulsifies into a loose, pourable dressing. Then the taste test is done and adjusted with more red chilli flakes, salt and black pepper. This dressing can be stored in the refrigerator for up to two weeks, so it's worth making a double batch.