Mareeba mango, miso and honey cream, coconut sorbet, hibiscus and young coconut granita

Instructions

1. To prepare the granita, using a hacksaw, cut the green coconuts in half over a large bowl to collect the coconut water from inside. Refrigerate the coconut halves until required.
   
2. Strain the coconut water into a saucepan, add the sugar and stir over low heat until warm. Add the hibiscus petals and stir until the sugar has dissolved. Simmer very gently for 10 minutes, then remove from the heat. The coconut liquid should be a beautiful pale mauve colour.  Add the lime juice and a pinch of salt and the liquid will turn a vibrant pink hue. Strain once again to remove the spent petals, then pour into a shallow dish and freeze until frozen solid.
   
3. Meanwhile, to prepare the miso and honey cream, place the cream, miso, honey, vanilla bean seeds and bean into a saucepan over low heat. Stir until it reaches 80 ˚C.
   
4. Soak the gelatine leaves in a bowl of cold water for 5 minutes or until soft, then squeeze out the excess water and add to the hot cream. Stir until the gelatine is completely dissolved. Strain through a fine sieve into a bowl and refrigerate for 5 -6 hours or until firm.
   
5. To serve, peel the mangoes and cut into large chunks. Divide the mango between the reserved cold coconut halves. Add a large spoonful of the miso and honey cream, then a scoop of coconut sorbet. Remove the frozen hibiscus coconut mixture out of the freezer and use a fork to scrape it into fluffy pink ice. Generously pile the granita on top of each coconut, then sprinkle with a pinch of Davidson plum powder.