Spiced plum & coconut pots with coconut cookies

In a large bowl, rub together the dry ingredients for the cookies. Rub in the spread, egg white and 2 tbsp cold water and press into a dough. Shape into 2 sausages, 5cm across, and roll tightly in baking parchment. Chill for 1 hour, or until firm.

Preheat the oven to 180ºC, gas mark 4. Shuffle the plums in a roasting tin with 1 tbsp water, the spices and 3 tbsp sugar. Roast for 35 minutes, stirring twice, until tender and juicy. Set aside.

About 30 minutes before serving (see tip), line a large baking sheet with baking parchment. Slice each dough sausage into rounds, about 0.5cm thick. Bake on the sheet for 15 minutes until firm and deep golden at the edges. Cool on a rack. Cook the next batch, if liked, or keep for another day (see tip).

Shake the can of coconut cream vigorously before opening. Add the creamy oat, coconut cream, the remaining 1½ tbsp sugar and a pinch of salt to a large bowl. Using an electric hand mixer, whip until spoonable. Serve on small plates, or in bowls or glasses, with the plums and their juices and the cookies on the side.