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This Tropical Fruit Crumble with Coconut Cream is a delightful combination of crunchy and not too sweet tropical goodness!

Tropical Fruit Crumble with Coconut Cream

Ingredients
  

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

Instructions
 

  • 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.
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