• Bruleed fruit skewers with gingersnap crumb and coconut cream (Petrina Tinslay)Source: Petrina Tinslay

The great thing about this recipe is that you can use any of the tropical fruits as they come and go in the markets. Select beautiful contrasting colours and flavours.


Skill level

Average: 3.2 (7 votes)


  • ½ cup double cream
  • ½ cup coconut cream
  • 1 tsp coconut sugar, or to taste
  • 1 mango
  • 1 kiwi fruit
  • 1 banana
  • 2 star fruit
  • 1 tamerillo
  • ½ papaya
  • ½ small pineapple
  • ½ cup coconut sugar, extra
  • 125 g gingersnap biscuit, processed to a coarse crumb

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Combine the double cream, coconut cream and coconut sugar together in a bowl and whisk until the cream has thickened. Chill.

Slice the fruit into uniform-size pieces and thread onto skewers. Place the skewers onto a foil-lined tray and sprinkle the fruit liberally with ½ of the extra coconut sugar.

Using a blowtorch or under a very hot griller, brulee the skewers until the sugar has melted and caramelized. Sprinkle the remaining coconut sugar over the fruit and brulee again until a deep golden colour.

Serve immediately with the coconut cream and ginger snap crumb.



• Extracted from the bud of a coconut palm and then boiled down, coconut sugar is low GI and very high in minerals and has a great caramel taste. Now available in leading super markets or health food shops.


Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.