Aloha Moonlit Bliss

Allergens

Milk, Coconut

Ingredients

• 1 cup fresh passion fruit pulp 2 cups heavy cream 1 can coconut milk (13.5 oz) 6 oz dark chocolate, finely chopped 1/4 cup granulated sugar 1/4 cup water Mint leaves and toasted coconut flakes for garnish

Instructions

1. In a saucepan over medium heat, combine passion fruit pulp, sugar, and water. Bring to a simmer and cook until slightly thickened, about 5 minutes. Remove from heat and let it cool completely.
2. In another saucepan, heat the coconut milk until steaming but not boiling. Slowly pour half of the hot coconut milk over the chopped chocolate in a bowl, stirring continuously to avoid curdling. Once well combined, pour the rest of the coconut milk into the mixture and whisk until smooth.
3. In a separate bowl, whip the heavy cream until soft peaks form. Fold the whipped cream gently into the chocolate coconut mixture.
4. Spoon the passion fruit sauce into dessert glasses or bowls and top with a generous scoop of the chocolate coconut cream. Garnish with fresh mint leaves and toasted coconut flakes.

Chef’s Insight

The contrast between the smooth, rich chocolate and tangy passion fruit sauce adds depth to each bite, while the lightness of the coconut milk balances the flavors perfectly.

Notes

This dessert can be made ahead of time and stored in the refrigerator until you're ready to serve it.