Coconut Tapioca with Passion Fruit Cream and Coconut Ice Cream

Elaboración

• How to Make Coconut Tapioca

  Simmer the tapioca with the FROTZ Coconut Pulp for about 40 minutes.

  Before the cooking is finished, add the sucrose and finish cooking.

  Always store in the refrigerator.

  How to Make Tropical Coconut Cream

  Dissolve the sucrose and cornstarch in the FROTZ coconut pulp. Bring to a boil and set aside.

  Next, heat half of the FROTZ Passion Fruit Pulp to melt the pre-soaked gelatin.

  Remove from the heat and stir in the rest of the fruit pulp. Add the coconut pastry cream.

  Blend in a blender and let it sit.

  Make the Coconut Streusel

  Combine all the solid ingredients and add the very cold butter.

  Use a whisk until the mixture has a sandy texture consisting of small granules.

  Bake in a moderate oven at 170 °C for about 17 minutes, until it begins to brown.

  How to Make Mango Gelatin

  Mix the water with the sucrose and agar-agar.

  Bring to a boil, stirring constantly.

  Add the thawed FROTZ mango pulp and mix well.

  Pour into the desired mold and let it set. Once set, place it in the refrigerator.

  Making Coconut Ice Cream

  Mix the dextrose with the stabilizer and set aside.

  Place the milk and water in a pot along with the rest of the ingredients, except for the FROTZ Coconut Pulp. Heat to 40 °C, stirring constantly.

  Add the mixture of dextrose and stabilizer in a thin stream and stir well with a whisk.

  Heat the mixture to 75 °C, remove from the heat, and stir in the FROTZ Coconut Pulp.

  Let the temperature drop to approximately 2 °C.

  Let it rest for at least 6 hours, then whip it.