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Serves 8


2 starfruit, halved and thinly sliced
2 large mangoes, peeled, decored and cubed
3 large bananas, thickly sliced
1 cup creamed coconut
1 cup golden rum
1 tbsp. soft brown sugar
1 cinnamon stick
4 cloves
2 cups sour cream
2 cups whipped cream
2 tsp. cinnamon
2 tbsp. soft brown sugar


Preheat oven to 400 F (200 C). Boil starfruit, mangoes, bananas, creamed coconut, brown sugar, cinnamon stick and cloves in golden rum for 10 minutes until fruit is tender and liquid has reduced. Remove cinnamon stick and cloves. Discard.

Meanwhile, mix sour cream and cinnamon. Fold in whipped cream. Pour fruit and liquid into a deep ovenproof dessert dish. Top with creme fraiche and sprinkle with brown sugar. Bake for 35 minutes until sugar has melted and creme fraiche is going golden. Serve hot or cold.