{"id":22716,"date":"2026-08-25T12:16:18","date_gmt":"2026-08-25T10:16:18","guid":{"rendered":"https:\/\/www.frotzfruits.com\/receta\/coconut-tapioca-with-passion-fruit-cream-and-coconut-ice-cream\/"},"modified":"2026-08-25T12:16:34","modified_gmt":"2026-08-25T10:16:34","slug":"coconut-tapioca-with-passion-fruit-cream-and-coconut-ice-cream","status":"publish","type":"recipes","link":"https:\/\/www.frotzfruits.com\/en\/recipe\/coconut-tapioca-with-passion-fruit-cream-and-coconut-ice-cream\/","title":{"rendered":"Coconut Tapioca with Passion Fruit Cream and Coconut Ice Cream"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">A tropical-style blend that combines the smoothness of <strong>FROTZ coconut<\/strong> with the intensity and tartness of <strong>FROTZ passion fruit<\/strong> and the fruity character of mango.<\/p>\n\n<p class=\"wp-block-paragraph\">The recipe plays with different textures: creamy tapioca, tropical cream, crunchy streusel, mango jelly, and coconut ice cream. The result is a fresh and well-balanced dessert in which tropical fruits take center stage. <\/p>\n\n<p class=\"wp-block-paragraph\">A creation in which <strong>FROTZ coconut<\/strong> is worked into different textures and temperatures, complemented by the tart profile of <strong>FROTZ passion fruit<\/strong> and the sweet, tropical note of <strong>FROTZ mango<\/strong>.<\/p>\n\n<p class=\"wp-block-paragraph\">The creaminess of the tapioca and ice cream contrasts with the crunchy streusel and mango jelly, resulting in a complete, refreshing tropical dessert designed for professional restaurants.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A tropical-style blend that combines the smoothness of FROTZ coconut with the intensity and tartness of FROTZ passion fruit and the fruity character of mango. The recipe plays with different textures: creamy tapioca, tropical cream, crunchy streusel, mango jelly, and coconut ice cream. The result is a fresh and well-balanced dessert in which tropical fruits &#8230; <a title=\"Coconut Tapioca with Passion Fruit Cream and Coconut Ice Cream\" class=\"read-more\" href=\"https:\/\/www.frotzfruits.com\/en\/recipe\/coconut-tapioca-with-passion-fruit-cream-and-coconut-ice-cream\/\" aria-label=\"Read more about Coconut Tapioca with Passion Fruit Cream and Coconut Ice Cream\">Read more<\/a><\/p>\n","protected":false},"author":11,"featured_media":22715,"template":"","recipe-category":[],"class_list":["post-22716","recipes","type-recipes","status-publish","has-post-thumbnail","hentry"],"acf":{"recipe_intro_text":"","recipe_servings":"","recipe_prep_time":"","recipe_cook_time":"","recipe_ready_in":"","recipe_calories":"","recipe_cuisine":"","recipe_cost":"","recipe_difficulty":"","recipe_video":"","recipe_gallery":"","recipe_ingredients":"Coconut Tapioca\n68.57 g of FROTZ coconut pulp (without shavings)\n5.14 g of tapioca\n6.86 g of sucrose\n0.1143 g of fine salt\n\n\nTropical Coconut Cream 200 g FROTZ Coconut Pulp (without shavings)\n40 g sucrose\n16 g cornstarch\n225 g FROTZ Passion Fruit Pulp\n6 g Gold gelatin sheets (200\u2013230 Bloom)\n40 g of sucrose\n\nGluten-Free Coconut Streusel\n115 g butter (82% fat)\n88 g rice flour\n88 g cornstarch\n140 g shredded coconut\n100 g sucrose\n1 g fine salt\n\nMango Gelatin with Agar\n250 g FROTZ Mango Pulp\n250 g water\n50 g sucrose\n5 g agar-agar\n\n\nCoconut Ice Cream 1.000 g of FROTZ Coconut Pulp with Shavings\n750 g of whole milk\n225 g of sucrose\n75 g of dextrose\n100 g of water\n50 g of skim milk powder\n10 g of ice cream stabilizer","recipe_steps":"<h3 class=\"PDq2pG_selectionAnchorContainer\" data-section-id=\"1h9tbur\" data-start=\"1356\" data-end=\"1390\">How to Make Coconut Tapioca<\/h3>\n<p data-start=\"1392\" data-end=\"1499\">Simmer the tapioca with the <strong data-start=\"1436\" data-end=\"1459\">FROTZ Coconut Pulp<\/strong> for about <strong data-start=\"1484\" data-end=\"1498\">40 minutes<\/strong>.<\/p>\n<p data-start=\"1501\" data-end=\"1576\">Before the cooking is finished, add the sucrose and finish cooking.<\/p>\n<p data-start=\"1578\" data-end=\"1605\">Always store in the refrigerator.<\/p>\n\n<h3 data-section-id=\"1f62rhj\" data-start=\"1607\" data-end=\"1648\">How to Make Tropical Coconut Cream<\/h3>\n<p data-start=\"1650\" data-end=\"1754\">Dissolve the sucrose and cornstarch in the <strong data-start=\"1665\" data-end=\"1688\">FROTZ coconut pulp<\/strong>. Bring to a boil and set aside. <\/p>\n<p data-start=\"1756\" data-end=\"1869\">Next, heat half of the <strong data-start=\"1795\" data-end=\"1822\">FROTZ Passion Fruit Pulp<\/strong> to melt the pre-soaked gelatin.<\/p>\n<p data-start=\"1871\" data-end=\"1958\">Remove from the heat and stir in the rest of the fruit pulp. Add the coconut pastry cream. <\/p>\n<p data-start=\"1960\" data-end=\"1993\">Blend in a blender and let it sit.<\/p>\n\n<h3 data-section-id=\"1urplzc\" data-start=\"1995\" data-end=\"2030\">Make the Coconut Streusel<\/h3>\n<p data-start=\"2032\" data-end=\"2102\">Combine all the solid ingredients and add the very cold butter.<\/p>\n<p data-start=\"2104\" data-end=\"2182\">Use a whisk until the mixture has a sandy texture consisting of small granules.<\/p>\n<p data-start=\"2184\" data-end=\"2283\">Bake in a moderate oven at <strong data-start=\"2207\" data-end=\"2252\">170 \u00b0C for about 17 minutes<\/strong>, until it begins to brown.<\/p>\n\n<h3 data-section-id=\"1lkkvxs\" data-start=\"2285\" data-end=\"2321\">How to Make Mango Gelatin<\/h3>\n<p data-start=\"2323\" data-end=\"2370\">Mix the water with the sucrose and agar-agar.<\/p>\n<p data-start=\"2372\" data-end=\"2413\">Bring to a boil, stirring constantly.<\/p>\n<p data-start=\"2415\" data-end=\"2478\">Add the thawed <strong data-start=\"2425\" data-end=\"2449\">FROTZ mango pulp<\/strong> and mix well.<\/p>\n<p data-start=\"2480\" data-end=\"2565\">Pour into the desired mold and let it set. Once set, place it in the refrigerator. <\/p>\n\n<h3 data-section-id=\"24b0uh\" data-start=\"2567\" data-end=\"2600\">Making Coconut Ice Cream<\/h3>\n<p data-start=\"2602\" data-end=\"2654\">Mix the dextrose with the stabilizer and set aside.<\/p>\n<p data-start=\"2656\" data-end=\"2815\">Place the milk and water in a pot along with the rest of the ingredients, except for the <strong data-start=\"2746\" data-end=\"2769\">FROTZ Coconut Pulp<\/strong>. Heat to <strong data-start=\"2784\" data-end=\"2793\">40 \u00b0C<\/strong>, stirring constantly. <\/p>\n<p data-start=\"2817\" data-end=\"2910\">Add the mixture of dextrose and stabilizer in a thin stream and stir well with a whisk.<\/p>\n<p data-start=\"2912\" data-end=\"3000\">Heat the mixture to <strong data-start=\"2935\" data-end=\"2944\">75 \u00b0C<\/strong>, remove from the heat, and stir in the FROTZ Coconut Pulp.<\/p>\n<p data-start=\"3002\" data-end=\"3060\">Let the temperature drop to approximately <strong data-start=\"3051\" data-end=\"3059\">2 \u00b0C<\/strong>.<\/p>\n<p data-start=\"3062\" data-end=\"3114\">Let it rest for at least <strong data-start=\"3091\" data-end=\"3102\">6 hours<\/strong>, then whip it.<\/p>","recipe_related_product":[20987,20849],"recipe_related_recipes":"","recipe_related_tricks":"","recipe_related_faqs":"","recipe_related_link_blocks":"","recipe_related_posts":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Coconut Tapioca with Passion Fruit Cream and Coconut Ice Cream - 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