White chocolate, coconut, fresh tropical fruit: this is a lovely summer dessert. 






Skill level

Average: 4.2 (28 votes)


  • ½ papaya, peeled and cut into pieces
  • 2-3 bananas, peeled and chopped
  • 6 lychees, peeled, split in half, seeds removed

Coconut mousse

  • gold-strength gelatine leaves
  • 200 g white chocolate, roughly chopped
  • 165 ml can coconut milk
  • 300 ml cream

Coconut crumb

  • 30 g (1/3 cup) desiccated coconut
  • zest of 1 lime

Ginger syrup

  • 1 tbsp unpeeled ginger, grated
  • 110 g caster sugar
  • 1 vanilla bean, split and scraped

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.


Cooling time: 30 minutes; Chilling time: 4-6 hours or overnight

1. For the mousse, soak the gelatine in a bowl of cold water for 5 minutes until soft. Place the chocolate in a heatproof bowl. Put the coconut milk in a saucepan, bring to the boil and pour over the chocolate. Mix regularly until the chocolate has melted and a smooth mixture forms. Squeeze the excess water from the gelatine, add to the hot coconut milk mixture and mix until the gelatine has completely dissolved. Cover the surface with plastic wrap and set aside to cool to room temperature.

2. In another bowl, whisk the cream to medium peaks. Don’t over whip. Add one-third of the cream to the cooled coconut mixture and mix through. Fold in another third, then very gently fold in the last third. Pour into a container, cover and chill for 4–6 hours or, even better, overnight.

3. For the crumb, place the desiccated coconut in a frying pan, place over medium heat and constantly toss the coconut for 4 minutes, or until golden. Cool, then add the lime zest.

4. For the syrup, combine the ginger, 250 ml of water, the sugar and vanilla pod and seeds in a small saucepan and bring to the boil. Turn the heat down to medium and simmer for 15 minutes, or until a thick syrup forms. Remove the vanilla pod and set syrup aside to cool.

5. Place the banana, papaya and lychee in a bowl, pour on the syrup and toss gently. Arrange the fruit on individual plates, spoon on some of the coconut crumb and top with a large quenelle of coconut mousse.



• The chocolate-coconut mousse is also good with other tropical fruits, such as pineapple and mango.