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Recipes > Coconut Cream With Red Fruit And Coconut Crumble

Coconut Cream with Red Fruit and Coconut Crumble

Coconut Cream with Red Fruit and Coconut Crumble is a refreshing dessert that combines smooth, velvety coconut cream with a burst of vibrant red fruits like strawberries or raspberries. Topped with a crunchy coconut crumble, it offers a perfect balance of creamy, fruity, and textured flavors in each bite.

Prep

1 hr

Bake

30 min

Total

1 hr 30 min

Yield

5 ramekins

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Ingredients

Coconut Cream

  • Ravifruit Coconut Puree 50490 500 gm
  • RedMan Fine Sugar 1416 30 gm
  • Cornstarch 1201 40 gm

Red Fruit Compote

  • Ravifruit IQF Summer Fruit Mix 50490 200 gm
  • RedMan Fine Sugar 1416 40 gm

Coconut Crumble

  • RedMan Unsalted Butter 68328 60 gm
  • Goldtree Raw Brown Sugar 67518 40 gm
  • RedMan Cake Flour 1208 40 gm
  • RedMan Shredded Coconut 63054 30 gm
  • Salt — 1 gm

Featured Products

FROZEN COCONUT PUREE 8025 1KG (#50490)

FROZEN COCONUT PUREE 8025 1KG (#50490)

$29.50

FINE SUGAR 1KG (#1416)

FINE SUGAR 1KG (#1416)

$2.15

UNSALTED LACTIC BUTTER 250G (#68328)

UNSALTED LACTIC BUTTER 250G (#68328)

$5.40

CAKE FLOUR 1KG (#1208)

CAKE FLOUR 1KG (#1208)

$3.45

Instructions

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Directions Coconut Cream

  1. Mix sugar and cornstarch together, pour the mix in the defrosted coconut puree, cook to 90°C. Pour in the ramequin.

Directions Red Fruit Compote

  1. Cook the fruit and sugar for 5 minutes at low temperature in a pan. Let it cool down in the refrigerator before using.

Directions Coconut Crumble

  1. Combine all the ingredients together. Roll the batter 5mm thin on a non-stick silicone baking mat. Bake in the oven at 160°C between 25 – 30 minutes. Break into small pieces to make a crumble.

Assemble

  1. Spoon the Red fruit compote on top of the coconut cream in the ramequin and add the crumble on top.

Tips

  1. Thickening agents: If your coconut cream isn’t thick enough, you can thicken it with cornstarch, agar-agar, or gelatin. Dissolve the thickener in water or coconut milk before mixing it with the cream to avoid lumps.
  2. Use fresh or frozen berries: Strawberries, raspberries, or mixed berries work well. If using frozen fruit, let it thaw completely before using.
  3. Use desiccated coconut and nuts: For a crunchy crumble, combine desiccated coconut with oats, nuts (like almonds or pecans), and a bit of flour. You can also add cinnamon or a pinch of salt to enhance the flavor.
  4. Serve chilled: This dessert is best served cold, so make sure the cream and fruit are properly chilled before assembling.

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Shop This Recipe

CAKE FLOUR 1KG (#1208)

3.45

FINE SUGAR 1KG (#1416)

2.15

IQF SUMMER FRUIT MIX 8167 1KG (#50448)

25.20

FROZEN COCONUT PUREE 8025 1KG (#50490)

29.50

SHREDDED COCONUT FLAKES 150G (#63054)

3.40

UNSALTED LACTIC BUTTER 250G (#68328)

5.40

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