Join our Newsletter

Brooks Tropicals


Tropical cream fruit dessert

If adding canned fruit to a dessert makes you cringe, take advantage of tropical fruit now in season for this easy-make dessert.


1/8 Groovy CoconutTM or 1/4 cup shredded coconut, plus 2 tbs. reserved
1 Uniq fruit
1 passion fruit
3 Solo papayas
1 banana, sliced
1 3.5 oz. pkg. instant pistachio pudding mix
Milk as required by the pudding mix
1/4 cup sour cream
1 Florida starfruit

Yield: 6 servings
Prep time: 30 minutes, plus 2 hours refrigeration

How to chop Solo papaya   How to cut starfruit
How to open a Groovy coconut   How to cut passion fruit


1. For fresh coconut, open a Groovy Coconut and extract the white flesh. For an easy way to do this... Add coconut (fresh or shredded) to a large bowl. Reserve 2 tbs. for topping.
2. Peel the Uniq fruit. Discard any white strings. Pull apart the individual segments. If segments are larger than bite-sized, cut each segment in half. Add to the coconut in the large bowl.
3. Slice the passion fruit in half. Scoop out the inside and add to the bowl.
4. Cut the Solo papayas in half. Discard the seeds. Scoop out the flesh. Reserve the skins by wrapping in plastic wrap and refrigerating.
5. Chop the orange papaya flesh into bite-sized pieces. Add the pieces to the bowl.
6. In a medium-sized bowl, follow the directions on the pudding mix box to make a quick-set pudding. Let set, and then add the sour cream. Mix until smooth.
7. Add the pudding mixture to the fruit bowl. Gently fold to combine. Cover with plastic wrap and refrigerate 2 hours before serving.
8. To serve, scoop the pudding mixture into the reserved Solo papaya skins. Add slices of Florida starfruit to the top and sprinkle with 2 tbs. of the reserved coconut.


Brooks Tropicals    |    Solo Papaya Facts    |    Tropical Nutrition