Heavenly Coconut Fruit Cream

February  6, 2015
0 Ratings
  • Serves 4-6
Author Notes

This easy and festive looking dessert is made with store-bought Gulab Jamun, which are dough balls fried and soaked in rose water--you can find these at any Indian market. If you cannot find these, then you can substitute donut balls made of any good biscuit dough, rolled into smooth balls, deep fried, then soaked in rose or orange syrup overnight. This is something I usually make in springtime and is a refreshing, light dessert, not overly sweet, and looks great on your party table! —BeijingRose

What You'll Need
  • 4-8 Gulab Jamun (fried dough balls, see recipe below)
  • 1 can of pineapple in juice only (no sugar added)
  • 1 can of fruit cocktail in juice only
  • 1 can of coconut milk
  • 1/2 cup light rum
  • 2 fresh bananas, peeled & sliced
  • 1/2 cup Angel Flake coconut for garnish
  1. Gulab Jamun can be found in any Indian/Pakistani store or market: they are sweet dough balls made with powdered milk, fried, and soaked in rose syrup. If you cannot find these, take a can of biscuit dough, cut each biscuit in half and wet your hands to roll these into small, smooth balls. Fry them in hot oil, drain well, and place in a bowl with a cup of rose water syrup, or, lacking that, the juice from a can of fruit cocktail.
  2. Drain the pineapple and fruit cocktail, mix them with the coconut cream, rum, sliced bananas and a little coconut. Place the dough balls/gulab jamin on top and sprinkle with more coconut, then CHILL for 2 hours, covered in the fridge.

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