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.

The Cherry Lemonade is simply a nimbu paani made with seasonal stone fruit. This refreshing lemonade recipe features a sweet-and-tart flavour, making it perfect for hot summer days or outdoor picnics. This vibrant, colourful lemonade recipe uses natural ingredients and offers a crowd-pleasing option ideal for any occasion. Additionally, whether mixed into a cocktail or paired with soda water, cherry lemonade makes a great base for bubbly drinks. The lemon juice adds a citrusy flavour, complementing the sweet and tart flavours of the cherries. This recipe prepares the cherry-lemon syrup ahead of time and stores it in the fridge before making up the final drink. The cherry-lemon syrup base works with both still and sparkling water, according to your preference.