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Tropical fruit cocktail with syrup

Tropical fruit cocktail in syrup

Desserts

A tropical fruit cocktail: pineapple, papaya, mango, and banana, mixed with coconut pearls and drizzled with a sugar syrup, served very cold.

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Recipe from Urbano, Yivan000, adapted by Recette de cuisine · · updated on

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Pineapple, papaya, jicama, banana, and mango, all diced, mixed with palm and coconut pearls, and then drizzled with a homemade syrup: a refreshing fruit dessert, best served chilled.

Ingredients and directions

  • Prep time30 min
  • Cook time20 min
  • Resting1 hr
  • Total1 hr 50 min
  • DifficultyEasy
  • Cooking methodCooking in water
  • Vegetarian
  • Vegan
  • Gluten-free

Ingredients

10 people
  • $2.99
  • $0.54
  • $5.98
  • $0.62

Directions

  1. Cut the pineapple, papaya, jicama, bananas, and mango into small pieces. ≈ 8 min
  2. Add the palm sugar pearls and coconut cream. ≈ 3 min
  3. Bring the mixture of sugar and water to a boil until it thickens into a syrup.
  4. Let it cool.

Equipment

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Before you start

Ingredients

  • One medium-sized pineapple
  • 1 medium-sized papaya, not quite ripe
  • 2 medium-sized jicama
  • 2 ripe bananas, 1 cup of blackberries, cooked in water
  • 2 mangoes and 2 blackberries
  • 240 g of candied palm seeds, drained
  • 240 g of sweetened coconut cream, drained
  • 800 g of sugar
  • 1 liter of water

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