Tropical Fruits Recipe

Tropical Fruits Recipe

Tropical Fruits Recipe

For this recipe, we feature on of our own, Fresh As Freeze Dried Lychee.



  • 500ml coconut cream (we use Kara brand)
  • 80g coconut sugar
  • 4g agar agar
  • 1 1⁄2 gelatine leaves (softened in cold water)
  • 1⁄2 vanilla bean
  • 1⁄2 tsp Fresh As Kaffir Lime Leaf Powder (if available) or 3 fresh kaffir lime leaves
  • 100g sago tapioca pearls
  • 20g Fresh As Lychee Whole
  • 20g Fresh As Pineapple Chunks
  • 20g Fresh As Mandarin Segments
  • 12g Fresh As Raspberry Whole
  • 2-1 sugar syrup



  • Put sugar and agar agar into the coconut cream then add the kaffir lime and vanilla.
  • Bring to boil stirring constantly.
  • Add the softened gelatine and stir thoroughly.
  • Leave to sit for 10 minutes then strain through a fine sieve and pour the mousse mixture into a container to set in the fridge.
  • Once set, place in a high speed blender to process into a smooth cream.
  • Cook the tapioca in plenty of boiled water for 12 minutes, or as per the directions on the tapioca packet.
  • Strain the tapioca and place into the 2-1 sugar syrup to cool and absorb the syrup.

To Serve

Crumble the freeze dried mandarin, lychee and pineapple so that it is a coarse crumb. Pipe the mousse into a bowl, top with the tapioca, then sprinkle the crumbed fruit on top. Finish by crumbling 2 raspberries over each dish.  


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