Make a salad from the fruit. Arrange on individual plates and sprinkle over the almond or coconut flakes.

Grate or chop the palm sugar into a saucepan and set over a medium heat with the water and lime leaves. Cook, stirring, until dissolved (you may need to crush any lumps), then add the coconut cream and bubble away for about 5 minutes until slightly thickened. Cool and drizzle over fruit salad.

This syrup can be made and kept in the fridge for a few days and brought back to room temperature before serving. If it becomes too thick, just warm with a touch of water or more coconut cream.

*lime leaves can be found in Asian supermarkets – either fresh or frozen