On days when Vancouver decides to rain on my parade even in the warmer months, I like to conjure up some Californian summer in a bowl. ;)

Ingredients

• 1/3 cup frozen passion fruit chunks

• 1/3 cup frozen mango chunks

• 1/3 cup chocolate granola (make your own, or use store bought)

• 1 tsp dry desiccated (shredded) coconut

• 1 tsp roasted and salted pumpkin seeds

• 1/4 cup coconut whipped cream

Method

• Blend together the passion fruit and mango to form a thick, icy purée. Transfer to a medium sized bowl and top off with granola and whipped cream. Finish off with a sprinkling of coconut shreds and pumpkin seeds.