Ingredients
Scale
- For the Dragon Fruit “Blossoms”:
- 2 large pink dragon fruits, peeled and thinly sliced
- 1 tbsp lime juice
- 1 tsp honey
- 1/4 tsp flaky sea salt
- For the Coconut Cream:
- 1 cup full-fat coconut cream, chilled
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 tsp lime zest
- 1 tbsp coconut milk (if needed for thinning)
- For the Crystal Jelly Layer:
- 2 cups coconut water
- 2 tsp agar-agar powder
- 2 tbsp sugar
- 1/2 tsp rose water
- 1 tbsp lime juice
- For the Lotus Assembly:
- 1/2 cup lychee fruit, halved
- 1/2 cup kiwi, thinly sliced
- 1 tbsp edible flower petals (optional)
- For Garnish (optional):
- Toasted coconut flakes
- Fresh mint leaves
Instructions
- Prepare the crystal jelly by heating coconut water, agar-agar, and sugar until fully dissolved. Simmer briefly, then stir in rose water and lime juice. Pour into a shallow dish and refrigerate until fully set, then cut into small crystal cubes.
- Whip chilled coconut cream with powdered sugar, vanilla extract, and lime zest until smooth and fluffy. Adjust texture with a small splash of coconut milk if needed.
- Slice dragon fruit thinly and lightly toss with lime juice, honey, and sea salt.
- Assemble lotus blossoms by layering dragon fruit slices in overlapping circles to form flower shapes.
- Place coconut cream in the center of each blossom as a creamy core.
- Surround with crystal jelly cubes, lychee, and kiwi to create a layered floral presentation.
- Finish with toasted coconut flakes, mint leaves, and edible petals if desired.
- Serve well chilled.
- Method: Dessert
Nutrition
- Calories: 240
- Sugar: 22g
- Fat: 12g
- Carbohydrates: 32g
- Protein: 3g