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Tropical fruit sundae
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Prep Time:
8 minutes
Cook Time:
15 minutes
Total Time:
23 minutes
Plant-based and cruelty-free.
Ingredients:
  • 115g (1/2 cup) caster sugar
  • 40.00 gm water
  • 60ml (1/4 cup) coconut cream (Kara brand)
  • 1 (about 520g) papaya, quartered lengthways, deseeded, peeled, sliced crossways
  • 1 carambola (star fruit), sliced crossways
  • 12 lychees, peeled
  • 4 scoops tropical fruit sorbet (Weis brand)
Instructions:
  • In a medium heavy-based saucepan, mix caster sugar and water over low heat until sugar dissolves. Increase heat to medium-high and bring to a boil. Cook for 15 minutes, occasionally brushing down the sides of the pan with a water-dipped pastry brush, until golden. Remove from heat and let sit for 5 minutes until bubbles settle. Slowly stir in coconut cream until well combined. Allow to cool for 10 minutes before using.
  • Combine the papaya, carambola, and lychees in the aromatic coconut syrup, stirring gently until well mixed.
  • Evenly distribute the fruit mixture into serving glasses, drizzle with a touch of the luscious coconut syrup, add a scoop of refreshing sorbet on top, and enjoy promptly.

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