For the terrine
10oz dried apricots
6oz dried bananas
For the honey tuile
2oz raw cane sugar
1oz low-fat spread
3oz wholemeal flour
1 egg white
For the purée 1 small mango
2 passion fruits
Place the terrine ingredients into a food processor and blend until smooth. Press mixture into a 2 pint terrine and place in the freezer for 1 hour.
To make the tuile mix honey and sugar together. Add low-fat spread whisk in egg white then slowly add flour. Place in freezer for 30 minutes.
Spread thinly on baking sheet. Sprinkle with carob flakes bake at 200°F for 3 minutes. Remove from oven cut into 3 x 1in rectangles. Leave to cool on trays.
For the purée skin mango and liquidise with passion fruits. Pass through a fine sieve. Use the same method for the raspberry purée.
Turn terrine out and cut into 3 x 1in rectangles. Leave the terrine to soften in a warm kitchen for 30 minutes then roll in the coconut.
Serve with mango and passion fruit purée and raspberry purée with berry fruits to decorate and biscuits on top.