• In a sauce pan on a gentle heat, cook the coconut for 1-2 minutes until lightly toasted and fragrant. Don't take your eyes off it as it burns quickly. Add the coconut cream and milk, kaffir lime leaves and bring to just below boiling. Set aside and leave to infuse for 30 minutes.
• Whisk the yolks and sugar in a bowl. Pour the milk mixture through a fine sieve onto the eggs and discard the coconut and lime leaves. Give it a whisk and then return to the pan and cook over a low heat for 5-10 minutes until it coats the back of a wooden spoon and remove from the heat.
• Meanwhile, soak the gelatine leaves for 5 mins. Squeeze out the excess water and stir into the custard. You need to cool the custard as quickly as possible. Pour into bowl and either put it the freezer, stirring every 10 minutes until cold (about 30 mins) or in the bowl, sit over another bowl of iced water, again stirring occasionally until cool.
• Once cool, fold the cream into the custard and divide between six 250ml glasses. Chill for 6 hours or overnight.

Fruit salad and syrup

• Prepare the fruit using a melon baller or if you don't have one, a small dice.
• To make the syrup, put the sugar, water and lime leaves in a small pan. Heat gently until the sugar is dissolved then turn the heat up and let it bubble for 10 minutes. When cooled completely, pass through a sieve into a jug and keep in the fridge until ready to use.
• To serve, put the fruit on the chilled bavarois, drizzle with syrup and top with shredded mint leaves