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Pink Dragon Fruit Coconut Dream Bombs with Crystal Shell

  • Yield: 8 1x

Ingredients

Scale
  • For the Dragon Fruit Coconut Mousse:
  • 1 cup pink dragon fruit puree
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 cup heavy cream
  • 1/2 cup shredded coconut
  • 1 tsp vanilla extract
  • 1 tbsp gelatin powder
  • 3 tbsp warm water
  • For the Coconut Cream Core:
  • 4 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/4 cup heavy cream
  • 1/4 cup coconut cream
  • 1/2 tsp vanilla extract
  • For the Crystal Shell:
  • 1 cup white chocolate, finely chopped
  • 1/2 cup sweetened condensed milk
  • 1 tbsp gelatin powder
  • 3 tbsp warm water
  • Pink food coloring, as needed
  • For the Cookie Base:
  • 1 cup coconut cookie crumbs
  • 3 tbsp melted butter
  • 1 tbsp granulated sugar
  • Pinch of salt
  • For Garnish (optional):
  • Toasted coconut flakes
  • Dragon fruit cubes
  • White chocolate curls

Instructions

  1. 1. Bloom gelatin in warm water and let stand for 5 minutes.
  2. 2. Beat cream cheese and powdered sugar until smooth.
  3. 3. Mix in dragon fruit puree and vanilla extract.
  4. 4. Whip heavy cream to soft peaks and fold into the dragon fruit mixture.
  5. 5. Stir in shredded coconut and dissolved gelatin until fully incorporated.
  6. 6. In a separate bowl, beat cream cheese, powdered sugar, heavy cream, coconut cream, and vanilla until smooth for the coconut core.
  7. 7. Pipe the coconut cream into small molds and freeze until firm.
  8. 8. Fill silicone dome molds halfway with the dragon fruit mousse.
  9. 9. Place a frozen coconut core into the center of each mold.
  10. 10. Cover with remaining mousse and freeze until completely firm.
  11. 11. Mix white chocolate, condensed milk, dissolved gelatin, and pink coloring until smooth and glossy.
  12. 12. Unmold the frozen bombs and place on a wire rack.
  13. 13. Pour the crystal shell evenly over each bomb.
  14. 14. Combine cookie crumbs, melted butter, sugar, and salt, then press into small round bases.
  15. 15. Place each glazed bomb onto a prepared base.
  16. 16. Garnish with toasted coconut flakes, dragon fruit cubes, and white chocolate curls.
  17. 17. Chill for 15 minutes before serving.
  • Author: Chef Stella

Nutrition

  • Calories: 440
  • Sugar: 32 g
  • Fat: 30 g
  • Carbohydrates: 38 g
  • Protein: 6 g