Ingredients
Scale
- For the Dragon Fruit Coconut Jewel Shells:
- 2 cups pink dragon fruit puree, strained
- 1 cup coconut water
- 1 1/2 cups water
- 3/4 cup sugar
- 2 1/2 tsp agar-agar powder
- 1 tbsp lime juice
- 1/4 tsp salt
- For the Tropical Mousse:
- 8 oz mascarpone cheese
- 1/2 cup coconut cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp mango puree
- For the Tropical Glaze:
- 1/4 cup dragon fruit puree
- 1 tbsp honey
- 1 tbsp passionfruit pulp
- 1 tsp lime juice
- For Garnish (optional):
- Dragon fruit cubes
- Toasted coconut flakes
- Edible flower petals
Instructions
- Combine dragon fruit puree, coconut water, water, sugar, agar-agar powder, lime juice, and salt in a saucepan. Heat while stirring until fully dissolved and bring to a gentle simmer.
- Pour the mixture into seashell-shaped silicone molds and refrigerate until fully set and translucent.
- Whip mascarpone cheese, coconut cream, powdered sugar, vanilla extract, and mango puree until smooth, light, and fluffy. Chill until ready to use.
- Carefully unmold the jewel shells and create a small cavity in the center of each shell.
- Pipe the tropical mousse into the cavity, creating a soft creamy center.
- Warm dragon fruit puree, honey, passionfruit pulp, and lime juice until glossy and smooth. Allow to cool slightly.
- Brush the shells with the tropical glaze for a sparkling jewel-like finish.
- Garnish with dragon fruit cubes, toasted coconut flakes, and edible flower petals. Serve thoroughly chilled.
Nutrition
- Calories: 275
- Sugar: 28g
- Fat: 15g
- Carbohydrates: 34g
- Protein: 3g