This Tropical Fruit Crumble with Coconut Cream is a delightful combination of crunchy and not too sweet tropical goodness! Topped with whipped coconut cream, it’s a delicious spin on a traditional fruit crumble.
I had a bag of frozen tropical fruit from Costco, you know those huge bags that never seem to disappear in the freezer. It had mango, papaya, pineapple and strawberries in it. It was time to use it up so I decided to make a crumble/crisp or something like that with the fruit.
To make this even more “tropical” I added shredded coconut to the crumble mixture and used coconut palm sugar to sweeten it. Once baked and ready to eat, I topped each serving with a dollop of whipped coconut cream.
The fruit was a bit more watery than I would have liked once it was cooked; no problem, my trusty turkey baster came to the rescue! I blame it on not having totally defrosted fruit prior to cooking. I recommend defrosting the fruit completely before baking and if there’s a lot of liquid in the bowl, drain it or, if you want a “syrupy” fruit filling be sure to increase the amount of cornstarch so it will thicken better.
Tropical Fruit Crumble with Coconut Cream
For the fruit mixture:
- 7-8 C. frozen mixed tropical fruit blend thawed (drain excess liquid)
- 1/4 C. sugar
- 1 Tbls. lemon juice
- 2 Tbls. corn starch
For the crumble:
- 1 C. flour
- 1/4 C. shredded unsweetened coconut
- 1/2 C. coconut palm sugar
- 1/2 C. sliced almonds
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 stick butter softened
For the coconut cream:
- 1 can full fat coconut milk put in refrigerator overnight
- 1 tsp. vanilla
- 1 tbls. sugar
- For the fruit: Put frozen fruit in bowl and let defrost completely. If you have a lot of liquid, drain off so it's not too watery when cooked. Toss fruit with sugar, lemon and cornstarch and place in 8X8 square baking dish.
- For the crumble: In separate bowl, combine crumble ingredients. With a pastry cutter, combine until coarse crumbles are formed.
- Sprinkle crumble over fruit. Bake in preheated 350° oven for about 30 minutes, until top is golden brown and bubbly along the edges. Set aside to cool and set up, then top each serving with a dollop of coconut cream.
- Make the coconut cream: Scoop the hardened cream from a can of full fat coconut milk (easiest to set the can in the refrigerator the night before so the cream will harden) into a bowl. Save the coconut water for another use. Add vanilla and sugar. Whip until creamy.
See you next month! Judy
Here’s a couple more delicious recipes I think you’ll enjoy: