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.
- 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
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.