Coconut Mango Pineapple Delight

Coconut Cream Mousse

• Ingredients:
  • 300g full-fat coconut milk
  • 60g granulated sugar
  • 15g powdered gelatin
  • 60ml cold water
  • 1 tsp vanilla extract
  • 300g heavy whipping cream
  • 30g granulated sugar
• Steps:
  1. Bloom the Gelatin: Sprinkle gelatin over cold water and let it sit for 5 minutes.
  2. Prepare Coconut Milk: Heat coconut milk with sugar in a saucepan until sugar dissolves.
  3. Incorporate Gelatin: Add bloomed gelatin to the warm coconut milk and mix until dissolved. Let cool to room temperature.
  4. Chill: Refrigerate until the mixture thickens slightly, about 30 minutes.
  5. Whip Cream: Beat heavy cream with sugar until stiff peaks form.
  6. Combine: Fold the coconut mixture gently into the whipped cream.
  7. Set: Spoon into serving dishes and refrigerate for at least 2 hours.

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Passion Fruit Sauce

• Ingredients:
  • 250g passion fruit pulp (with seeds)
  • 80g caster sugar
  • 10g lemon juice
  • (Optional) 10g cornstarch + 15g water
• Steps:
  1. Combine all ingredients in a saucepan.
  2. Heat on medium, stirring until boiling. If thickening, add the cornstarch slurry.
  3. Simmer for 5–10 minutes until sauce reaches desired consistency.

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Crunchy Crumble

• Ingredients:
  • 150g plain flour
  • 75g cubed unsalted butter
  • 75g granulated sugar
• Steps:
  1. Rub butter into flour and sugar until crumbly.
  2. Spread on a baking sheet and bake at 160°C for 20–25 minutes until golden.

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Pineapple Sorbet

• Ingredients:
  • 600g ripe pineapple (chopped)
  • 150g granulated sugar
  • 50g water
  • 15ml lemon juice
• Steps:
  1. Blend pineapple with sugar, water, and lemon juice until smooth.
  2. Churn in an ice cream maker or freeze, stirring occasionally.

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Mango Pineapple Compote

• Ingredients:
  • 250g diced pineapple
  • 250g diced mango
  • 50g granulated sugar
  • 1 tbsp lime juice
  • 1 tbsp lemon juice
• Steps:
  1. Simmer all ingredients on medium heat.
  2. Reduce heat and cook for 10–15 minutes until fruit softens and juices thicken.

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Layer the coconut mousse with the mango pineapple compote, drizzle passion fruit sauce, and top with crumble. Serve with pineapple sorbet for an indulgent tropical treat!