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Tropical Passionfruit Coconut Prism Domes with Soft Cream Core

Ingredients

Scale
  • For the Passionfruit Coconut Mousse:
  • 1 cup passionfruit pulp
  • 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 Soft Cream Core:
  • 4 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/4 cup heavy cream
  • 1/2 tsp vanilla extract
  • For the Tropical Glaze:
  • 1 cup white chocolate, finely chopped
  • 1/2 cup sweetened condensed milk
  • 1 tbsp gelatin powder
  • 3 tbsp warm water
  • Yellow 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
  • Passionfruit seeds
  • White chocolate curls

Instructions

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

Nutrition

  • Calories: 435
  • Sugar: 32 g
  • Fat: 29 g
  • Carbohydrates: 39 g
  • Protein: 6 g